I'm teaching myself how to make some simple standard loaves of bread. I've made eggbread loaves twice already and they still burst/split on the side. I know it's not the seam coming undone, and I am not overscaling. Each loaf is scaled at 18 oz.The texture of the bread is good and very soft and light(recipe uses oil instead of butter), but something's off and it's probably my shaping technique. Or maybe I over/under kneaded? This is making me very upset because I make really good focaccia and rolls, and know what a properly kneaded dough looks and feels like, yet I cannot produce a beautiful simple loaf of bread. Any pointers would be greatly appreciated!