Hi, I have been making my bread for approx. 9 months now & in general I achieve a good loaf of sourdough. My frustration is that no matter how well I get the finished dough to and then refrigerate overnight in the banneton, I put it in the oven the next morning & it always gives a good rise, but no matter what way I cut the bread with my lame or very sharp knife, it never seems to give a nice burst... as I said, it gives a good consistent rise & you can see the patterns on the finished bake from the floured cuts, but they never ever burst & tear as you'd expect. Please advise.

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