Hi Stacy! It sounds to me like your may be under-proofing your bread. This "blowout" is usually an indication that the dough was not rested for a sufficient amount of time or in too cool of an environment. Prior to baking, the dough should be nice and puffy. We even use the word "marshmallowy" sometimes to describe. In general, dough will take the path of least resistance and with out a deep score on the top the loaf needed a place for steam to escape and the site of bulbous growth was the weakest place in the loaf. I hope this helps for next time!

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