I have been baking this bread successfully for 3-4 years now. But in the last few months I have developed a problem that I can't seem to solve and I would appreciate any ideas that anyone can provide. When my loaves are rising the outer surface does not remain smooth and intact, but it develops holes in it. This makes the loaves lump and ugly, but even worse without an intact skin the loaves fail to raise properly. The flat dense loaves make pretty good croutons but for the first time in many years I am going to have to start buying inferior bakery sourdough rather than making my own!

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