Hi LS, I see what you mean about the seam on the bread made with the tangzhong starter being on the bottom of the loaf (while I'm not too sure about the other loaf), but it looks to me like both loaves blew out in a very similar way (inspite of the seam placement), so I doubt this was related to the tangzhong starter offering more oven spring. To me it looks more like both loaves were baked a little too early, without adequate steam.  

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