This is because when i'm bringing the corners in before I prove the dough, the corners don't come together smoothly. So the underside of the bread isn't smooth. There's nothing wrong with it, I just don't like the way it looks. Sorry I don't have any pictures (of the bottom of the loaf) but does anyone have any advice on how to properly shape the dough so this doesn't happen? Thanks :)
Using a wide scraper, to get tension in the surface of the loaf by dragging it against the work surface... it works well for me. I use a 12” stainless steel ‘taping knife’ to do this, that I got from “everyone’s favourite online retailer”