Anyone here use a perforated french bread pan??

What's the secret? We made two different recipes, both tried and true. In both cases the top of the loaves came out as desired, but the bottoms were under baked....almost soggy like in appearance. Tried with and without a preheated stone to no avail.
Where's the uniform crusty crust?

Are you baking it with a pan of hot water on the bottom shelf of the oven? If so, perhaps the steam is getting through the perforations. I don't use a perforated bread pan, but I do use a perforated pizza pan and get a nice, crispy crust.

I have used a double loaf, perforated baguette pan. I thought the idea was to have the heat from the oven circulate to, and reach the loaf, through the perforations. I never had a problem but I didn't use a pan of water under. I used a spray bottle a couple of times though early on in the baking.

Wouldn't a stone under the pan defeat the purpose of air circulation? I would use a hot stone with bread directly on top to brown the bottom.

But admittedly, the scope of my bread baking is very limited.

Edited to add that I used the baguette recipe I found here. A very sparse one with precise ingredients. I used my postal scale. Great recipe, don't remember offhand who posted it.