Can you please also send the recipe and method.
I’ve seen something similar, but not that extreme.
I think far too little or no post-proofing.
And / or the dough, which came from a very cold refrigerator, or perhaps a freezer, was put directly in the oven.
Which made the crust well formed on the outside, but the dough was still rising on the inside.
If the crust is quite thick, there can be considerable pressure on the inside of the bread, and that pressure has to go somewhere.
So then the bread explodes.
First, tell me how you work.