first time posting on here. So I've just put my 2nd attempt at a spelt sourdough loaf on the cooling rack, the first edition had a great flavour and shape etc. Unfortunately both loaves have had a huge split along both flanks, which makes it very difficult to cut/very crusty. I'm looking for some tips on preventing this from happening during my next cook. Is the oven too hot? That is the only thing I can think of, that the bread is rising too fast or something....
Below are some links to pictures of the 2nd loaf, and the ominous 'splits'