I have been baking sourdough bread for almost a year, mostly based on the advise I have found here. From the very beginning I started baking sandwich loaves in a pan, but just recently started trying an old fashioned miche. I tried all sorts of recipes and all sort of hydrations but my bread would come out of the oven flat and spread, so I decided to try the Pan a la ancienne recipe from this website, thinking that the foldings would give my bread a structure.
I have tried it many times and even if I get decent looking bread, it is still spread out. However my main problem is that after the few foldings one hour apart from each other, when I start letting the bread rise, the top of the dough starts ripping open, creating all sort of wholes, and of course letting the dough go all slack. At first I though it was overproofing but it really happens regardless of how long the dough has been rising.
I have baked all the loaves regardless and I get a nice bread, but since I have to put it in the oven before the rips totally destroy the loaf, I think I am baking undeproofed bread.
Why is this happening? How can I prevent it? How can you guys get such tall and round loaves without using a banneton?
All help will be deeply appreciated.