I've been having this bottom blow out problem for the last several loaves. This is a sourdough recipe. The actual loaf is airy, excellent crust crack and excellent flavor.
After forming the loaf it was proved at 72°F for 2 hours. Then it was placed on a cooking stone, sliced (with a single edge razor blade) and placed into a cold convection oven set at 375° and baked for 50 minutes. It was spritzed with water prior to placing it in the oven and then 2 more times at 15 minute intervals.
Is this blow out the result of underproving?
If so how do I tell when the loaf is properly proved and ready to bake?
Also is the faceting of the crust the result of to rapid cooling?
Thank you again for your help and expertise.