I've been perplexed as to why my loaves sometimes bake with a almost flat crumb towards the bottom of the loaf.    When I slice into the bread, a cross section shows a great crumb except the last 1/4 inch or so close to the bottom.  That small area is almost "squished" down.

Could it be:

• how long I'm proofing the dough before I put it in the oven - is it over proofing or under proofing?
• the way I'm shaping the dough?   I am shaping them freehand into boules
• something to do with the temperature of the oven?

Thanks for sharing your experience!