Hello!!

Hi! First time posting but have been so grateful for all the resources and knowledge shared here since I started really trying to improve my bread baking about a year ago. Looking to get more involved in the online bread baking communities so thought I would start here! I have a diagnostic question. I've finally got my starter activated and baking method such that I am getting great oven spring, but getting large bulges on the top of the loaf that are not air bubbles, but just misshapen. I can't figure out if this is caused by scoring, proofing, shaping, or oven temp/humidity and wanted to see if anyone here has any ideas on how I can avoid this/more generally improve. This has happened in the same way with loaves without mixins but I don't have good pictures of them. Thanks to anyone who takes the time to read this and hope you have a great day!!