Need some help please. Bottom burst.


Need some help please. Bottom burst. Submitted by _vk on April 13, 2020 – 5:53pm. Hello folks. Long time no see. Hope everybody is safe and healthy in those strange days. Well, those times are one of the reasons I could start baking again. Some time ago I purchased a new oven. It’s an electrical oven with a stone. Two resistances (top and bottom) independently controlled. Max 300ºC. It’s not an expensive one, made to be used in small businesses. No steam or whatsoever. This is a picture of it . It has a baking stone. As I was working a lot, I just baked some pizza, and not so may loaves in it so far. Now, in quarantine, I’m baking all the bread we eat here. But this is the second batch that came out with the same problem. The loaves are bursting in the bottom, not at the score. I’ve elected some possible culprits: Lack of steam. To hot the top resistance and/or to cold the lower one. To little proofing (I read somewhere that could be the cause os bottom bursts). As you will see in photos I got a dense strip in bottom parts of my loves. Also the bottoms are pale. So probably I got the lower resistance to cold. Could this be the cause of the dense strip? Or is a fermenting problem?? As for steam I was hoping that the small space and some water jets in the stone would be enough, but perhaps I’m wrong, and gonna need to find a steam contraption again… As for the recipe, well there isn’t. It’s 90% WF, 10%WW. Hydration around 65%. Salt and some butter. Enough with words some images to explain better. Thanks for any input. IMG_1163(1).jpeg IMG_1165(1).jpeg IMG_1168(1).jpeg IMG_1169(1).jpeg      
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