I have baked bread from scratch for 10 years or so using many different recipes using all sorts of yeast and flours. However one problem seems to be common to many of my effforts. After punching back, I roll the dough tightly and cut it into sections to fit my tins and tuck the ends under. However frequently the folds in the dough do not heal together properly and the loaves are inclined to fall apart when cutting. I must be doing something silly at the shaping stage. Any ideas?