I've been baking whole breads for a long time now, lately trying Peter Reinhart's book on whole breads, which I find great.
However, i have a recurrent problem.
When I'm baking pan loaves, many times I find that there is a "bubble" under the top, so when I cut the brad, the upper crust gets separated from the rest of the body of the bread.
I have tried more heat, less heat, more time, less time, handling the dough more, etc.
Anybody might have a hint about why?
It doesn't happen with freestanding loaves.