Slices split along folding seams
I'm pretty new to bread making so this might be an easy fix/obvious problem, but I'm having trouble with how the shaping of my loaves affects the crumb (in sandwich loaves and Italian bread). Overall, the crumb is good - pretty uniform, holds well, etc. But I've noticed that slices will tend to tear along the 'seams' left by what I'm assuming was the folding and shaping process. You can see it in the photo - the bread splits along the lines to the right and to the left. The shaping process for this bread (Classic Italian Bread w/ bread flour - from Bread Illustrated by America's Test Kitchen) was something like this:
- shape into 10 inch square
- fold top two corners to center
- fold point into center (like an envelope)
- Fold top half over bottom half
Any recommendations for how to fix this problem?