ok, all the loaves i made out of my large amount of  starter ,  during the second rise started breaking open, i don't mean getting a dry crust on them and cracking i mean just breaking open and they look terrible  but the flavor is good, no need to score them with all that opening its like insted of stretching the ball to double size they just break open and double 

they rise fine, just not pretty and i want to do some scoreing darn it lol

 any ideas on this   anyone else had this problem