Splitting rye loaf tops
I'm trying to do the Leader Dark Silesian Rye and other rye recipes without consistent success. After about 10 minutes in the oven, I'm getting severe uncontrolled splitting of the tops. I believe my dough hydration is good which results in sticky dough, oven temp is right on, and adequate steam applied. My first rise time is within norms, and the final rise time is 7 hours due to the kitchen temp at around 68. All loaves are placed in heavy floured bannetons, loaf tops then sprayed with oil and the basket wrapped in clear wrap.
What is becoming suspect to me, is the moisture wicking action of the AP/rice flour coating of the basket on the outer loaf surface. The oil sprayed top of the loaf in the final rise, ends up as the bottom when flipped onto the peel and shows no problem in the final results. Whereas the loaf top which has no oil spray and has a coating of flour becomes the problem area.
I'm thinking of discarding the heavy floured banneton approach for all my rye loaves, and going to forming my loaves(torpedo shape) on oiled parchment paper strips which then are placed in formed troughs of my bakers linen for shaping. Tops oil sprayed and covered with clear wrap for the final rise. Thus resulting in no flour to dough contact.
This problem only seems to surface in my rye breads and never in my regular sourdough breads when using both round and long bannetons with the flour coating.
I would appreciate the insight of you expert forum rye bread bakers, and if you think I'm going in the right direction in my thinking Thank you in advance.