I’m trying to find out what happened here.

They might have tried one of those no-knead plop-in-the-oven breads (a-la NYT / Jim Lahey) but due to inexperience they added way too much flour to prevent a loose and sticky dough. The final product reflects that in appearing much too dense and having folds on the bottom (now facing upward). When you are shaping a loaf and it is too floury, the parts you fold together can remain separated instead of combining as intended.

Some of those recipes crank the temperature really high, which combined with a suboptimal cooking vessel could have caused the top to brown without the bottom (facing up in picture) cooking much at all. Also keep in mind denser breads have more flour to cook, and this HEFTY BOI would probably take quite a long time, since it is more like a dumpling than a loaf.