I bake without a Dutch oven or baking stone as I haven’t got any. My previous loaf had an oval cross section instead of a semicircular one - someone suggested that it’s because the crust hardened before the loaf’s had time to fully expand, causing the “foot” to rise up.

Previously I only added hot water into a tray in the oven right when I put the loaf in (+ spray water into the oven). This time I preheated the oven with the tray of hot water, which added a lot more steam, and added more spray as well.

If anyone knows what’s causing the large bubbles on the left this time that’d be amazing!! (Is it overpoofing? I tried as best as I can to not trap air bubbles when shaping.)