Separation of upper crust - What did I do wrong?
See image below. Did I allow it to proof too long, not enough?
previous loaf of same recipe came out fine, though I do recall slightly underproofing the final shaped loaf on that one.
This is a basic sourdough using a liquid starter (30%), bread flour, and water (68%), salt (2%). starter was 100% hydrated. There were 2 stretch and folds, before the final shaped proof, which was done in a banneton.
Oven preheated to 475 for an hour before baking, baking stone preheated along with it. Icecubes used to steam oven.
???Thanks in advance for your advice. (it does still taste good).