When I form a loaf out of dough and put it upside-down into a proofing basket, the bottom of the loaf sometimes begins to pull apart from itself, as if the dough isn't sticking to itself as much as it should. I'm using a sourdough starter and white bread flour at about 70% hydration, and I proof the bread after a 6 hour bulk ferment with folds every half hour.

This doesn't seem to affect the final bread, but I'm wondering if there's some way to avoid it?

Here are a few photos of what is happening:

underside of bread 1

underside of bread 2

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