Thanks man. I completely forgot to take a picture of the bottom. I will have to do that. I used the baking steel with the pan because the recipe called for putting the pan on a stone. Seems to have worked out. I fermented it for one day. Another thing I noticed is that when I made more breadcrumbs the second time I used less olive oil and parmesan. That's why some of the bread crumbs are charred, I found.