Sandwich loaf fails
I've been baking sourdough for about four years now and can easily throw off a fine batard or boule. But recently I've begun attempting sandwich loafs and I keep failing pretty unpleasantly at it.
See photos. The biggest problems: It splits, and it rises unevenly. So I get the big wart on the top, plus the little butt-ends that look like biscotti. What am I doing wrong?
589g flour (294.5 APF + 294.5 stone-ground whole wheat)
450g - 475g water (it varies)
Autolyse for about an hour or so; add starter; stretch and fold for five or six hours depending on fermentation rate; shape into a log; plop into loaf tin. Sometimes I let it rise 8hrs in the fridge; sometimes 2hr on the countertop. Preheat oven 500º; throw in loaf pan, drop temp to 375º, bake 38 minutes.