Sourdough

Mikey I've been baking sourdough loaves for 9 -ish years and sometimes I get failures not sure how or why it happens like you say the leaf still tastes fine but the texture is off.

This is what usually works for me.
My starters kept in the fridge feeding it once a week (if I've not needed it) with equal weight of water to flour.
I do an overnight sponge then add the rest of the flour, salt and a bit to of oil next morning
Kneed the dough then fold it hourly around 3 times
Shape and leave in proving basket lined with grease-proof paper
Place Dutch oven in stove until temp reaches 240c
Slash loaf and carefully lift into Dutch oven holding grease proof
turn oven down to 220c Bake for 40 min lifting lid for the last 10 mins

I started to use grease-proof because dropping the dough from the proving basket to the dutch oven caused the dough to deflate so this way seemed easier.