The dough has turned sour? email email@example.com
I would like to receive opinion of the professional. And assumptions why so the crust bursts
What was your recipe and procedure?
Sined76, the obvious thought is that the drying phase was either too intense or too long. However, RFMonaco is right - in order to give you a better judgement you have to post some more information about what kind of bread you are baking (outline of the formula) and what procedures you followed (fermentation, proofing and especially baking parameters).
You mentioned in an earlier post that you did not have that problem with your prior oven ... no being Sherlock Homes and assuming that everything else being equal, I guess the new oven may have a big influence here. So if you don't mind post also the information (model) of the earlier and current oven.
Maybe either the old or new oven has a thermostat that isn't quite working. You might want to doublecheck your oven temperature with a separate oven thermometer. I think you would find one at a hardware store, for just a few dollars.