Hello all, I made a very strange looking sourdough bread last night.
Has anyone seen this sort of expansion through the bottom of the bread
before? Either I didn't pinch/seal the bottom of the dough enough or I
didn't slash the top deep enough to allow for expansion. I think if the
dough was wetter I would've been able to pinch it shut properly. How do
people make breads with very little to no seams AND have a tight bread
surface?

The bread is very good, especially for my first time. It has a
wonderful sourdough 'twang' to it and is very airy, both of which I
love in a good sourdough loaf. Crust has a nice crunch to it but I
probably could've baked it for another 10 minutes. I preheated a pizza
stone at 445F for one hour and baked it for about 35 minutes. Here are
some photos that I posted to the pizzamaking forum:

http://www.pizzamaking.com/forum/ind...c,3796.40.html

I'm open to constructive criticism if you got it....thanks.....