What caused the bottom of my simple SD boule to explode?
I'm pretty new to SD baking so I'm experiencing a learning curve in regards to proofing. I used this recipe (very basic 75% hydration SD) and followed it exactly except for using a pot to bake it in. Instead I baked it directly on my stone, preheated to 500, turned down to 450 when the loaf went in. I thought I got the bottom sealed up nice in final shaping and I scored 1/4" deep, but it still had a butt explosion. I have a pan of water in the bottom of the oven for steam. I did the poke test before putting it in and I poked it, and the dimple slowly returned to shape.
Any help is appreciated!