I cooked my fourth loaf today and have a question that I need help with. This loaf had all the makings of a great SD loaf but I noticed that the bottom "round" section was darkening a lot faster then the top of the loaf. My cooking method was 475 degree pre-warm in my gas oven, then 15 minutes under a metal bowl sprayed with water over the loaf and inside the bowl with the oven dropped down to 450 degrees. After the 15 minutes I removed the metal cover, and cooked for another 10 minutes but I noticed the side "round" was getting close to burnt so I turned the oven off, and took out the loaf. I thumped the bottom of the loaf and noticed a good hollow sound and the top though not super crispy seemed to have some "crunch" when I pressed on it.
The kicker is after letting it cool down completely I cut down the middle and noticed the very middle still seemed undercooked, not airy and fluffy, but more "doughy".
Am I starting at too high of a initial temperature trying to get my oven rise under the metal bowl, and then not enough time in the oven. I made a loaf the week before with the same methodology and recipe (The Pan Fran 1 inside the beginner Tutorial) and it turned out great so I'm a little stumped why the issues. I did notice this loaf seemed to rise a lot more then my others during the proof.
Let me know if you think you need more information, I removed the middle section about 3 inches on each side of the middle cut and the rest is great.
Added a picture of my next test loaf after my adjustments were made. Things turned out great. 475 preheat, cook temp at 425, 12 minutes under cloche, 28 in open oven, 5 minutes with oven door open. Baked on a piece of parchement paper on the oven stone. Only thing that didn't turn out great is minute I took it out of my banneton the loaf kind unshaped itself. Thanks for everyone's helpful advice.