Help! Too much oven spring I think?
So I am fairly new to bread baking, and am having trouble with a no knead boule type recipe. My dough has been in the fridge for about a week now, and seems to be in great shape. But when I bake it you can see what happens in the picture. I shaped a small round loaf using a softball size amount of dough. I had a baking stone in the oven preheated to about 450. I let the dough rest for about 40 minutes (per instructions) before baking it. I don't know if I am getting too much oven spring, or if it is the way I am shaping the loaf, or something else. Any ideas?
Sorry, it looks like the picture is rotated.
Thanks for any advice!