I am having trouble rolling a loaf. I use a loaf pan, and a banneton. I have watched 4-5 videos online, and I can not seem to make it work. The loaves look great as they are proofing. But, as soon as I put them in the oven, they turn into this. They crack, split, swell, etc. Am I not rolling tight enough? Do I need to put more pressure? Does anyone have suggestions? A link to a video to watch, etc.?