Nearly perfect German Mischbrot/Graubrot...but have a slight problem...pls help if you can
I have been trying to make the 'perfect' German Mischbrot or Graubrot and have been at this for the past year or so. Finally, I seem to have cracked it!....apart from one small issue. The bottom part of the bread seems slightly gummy or undercooked. I am talking about a few millimetres at the base of the bottom crust. Is it possibly due to the cooking? I made a fantastic bread this week (47% rye and the rest Weizenmeal 1050 - wheat meal, but not a wholegrain wheat), except for this problem. My S.O., who is German, announced that even a German wouldn't know that it was not from a bakery in Germany...high praise indeed.
I bake the bread after heating the gas oven on it's highest setting, which is approx. 475 deg F on a granite stone, which is heated in the oven from cold.
I would really appreciate any help and or advice you can offer, as it seems the one small thing that is stopping me from moving on once mastered to better things.
(Btw, I have been lurking here and reading your wonderful posts for a long time and mostly find lots to excite and inspire...and problem solve)
Fingers crossed you can help.
Best regards, Lib