After several months of baking the same sourdough recipe without making any major changes, the seams on the undersides of the loaves are now opening in the oven. Nothing that I have tweaked so far seems to make a difference. I've reduced the amount of water in the pan in the oven, reduced the number of mistings of spray on the dough at the outset, slightly extended the second proofing and use a finger poke test to assess when the dough has risen enough. Nothing seems to make a difference. I would very much appreciate advice.

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