Bread that bursts at the edges or seams indicates that the dough was under-proofed, meaning it wasn't left to rise for long enough before baking. Be sure you give the dough sufficient time to rise both the first and second time once it's shaped. When it is fully proofed, you should be able to poke the dough with your finger, and the indent should fill stay put or fill in very slowly. If it fills back in within a few seconds, it needs more time at room temperature before being baked. A proper proof along with deep scoring should help solve this issue with your next bake. Good luck! Kye@KAF

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