Sourdough baking
Not my best bread ever but this is pretty normal issue. I totally over proofed it because I fell asleep during the proof xD
Why does it split at the bottom?
The crust is solidifying faster than the gasses can lift. Score deeper or try increasing the humidity in your oven.
Thanks! This defo sounds something that would be an issue because of how I'm baking (totally winging it xD)
You can try a couple things for humidity. A pan in the oven that you pour boiling water in, when you put the bread in, is one.
Baking in a dutch oven is another
'I want to break free'
As others said, you can add moisture. I do that by putting 4c of water in a 9x13 pan before preheating.
The crust is drying and stiffening. Then the inside keeps expanding until the crust can't hold in the pressure any more. Poof! The crust pops open and you get the partial ear pictured. I'd call it a good thing because your dough is rising while baking. In order to have a bit more control of it try scoring it in various ways.
Oh that makes some sense. I never thought about how the high humidity stops the crust from drying out but it makes sense. Ohh that's probably why people who bake in dutch ovens have to open the pot towards the end of the bake. So the crust can dry out and harden!
Exactly