Brotforms and dry tops
I've been raising my standard loaves in brotforms for quite a while. Lately I've been getting blowouts rather than nice expansion. It almost seems as though the top crust (the one that rests on the bottom when the loaf is rising in the basket) is drying out a little. Feeling the tops of the loaves confirms this. They dough is reasonably hydrated, but not at crazy ciabatta levels or anything. I'd be more specific, but this is happening with a variety of recipes.
I bake on a stone, and use ice melting in a hot pan for steam.
I have not changed the way I cover the loaves during rising - oiled plastic wrap with a tea towel over that.
Should I brush the tops of the loaves with water?