I was wondering how many of you experience occasional blow outs in your sourdough breads. On occasion I will have loaves that start out with normal oven spring, but then explode out the bottom. I think this may be insufficient steam, but it seems like either shaping or insufficient gluten development may have a hand in it as well. Sometimes, especially with boules, I will have a much more dramatic spring towards one side of the loaf than the other. I was wondering if anyone has any recommendations.