Every-so-often the crust rises right off my loaves after I've removed them from the oven (at 190 degrees) and completely cooled them on their sides on racks. I've tried covering with damp tea towels during proofing, putting a steaming pan of water under, covering in plastic and waxed paper . . . but to no avail. I use liquid and dry ingredients as specified. This is a somewhat new phenomenon; only occurring irregularly in the last several years. Has some ingredient changed in some way?

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