Hi there baker friends,
Have been baking for a year now, but have a problem. Recently purchased a new oven and goes well. However, all my loaves are coming out with a small un-baked layer of dough at the base of the loaf. I have the oven at 250 celsius full blast with six house bricks on the bottom of the oven. The crust is great, the cooked bread is great but the moist un cooked layer keeps occuring. Should I lower the temperature and bake longer? Could it be my leaven (it's around 6 months old (but still bubbling consisently)? Or something else? Any tips most appreciated.