June 18, 2012 - 3:15pm
Dense bottom of the bread.
Hello,
I have been making multiple boules lately and they all have been pretty successfull except for the bottom of the loaves. Everytime I take them out of the oven, the whole loaf of bread seems to be light and have great crumb, but the bottom of the loaf to about half an inch above, it seems to be really dense, why exactly is this happening.
P.S.- I slide the dough into the oven onto a preheated stone and use steam in the oven, yet nothing seems to help.