open seams

I've been trying dmsnyder's Pugliese a few times - it really is a lovely loaf!

My challenge is that I can't get the shaping right for the seams to open.  My first one sealed the seams completely - probably too long proofing with the seams underneath in the banneton?  My second one was a bit better, but a bit like a volcano - pointed top with a bit of an explosion!  No photos of either, they didn't look "right" - but they tasted wonderful :-)