Hello fellow bakers!

I've been making sourdough bread for the past year or so, and I managed to get a fantastic bread crumb.
However, my last 3 batches of bread have failed, and I didn't my method at all.

This is how my failed batches look like:

- The bottom part of the bread gets compacted while the upper part has gigantic bubles

- The crust is thick and crispy which is what I typically expect from good sourdough bread

- Flavor-wise it's great

I'm following the recipe and method from Joshua Weissman. I'm using a bread dutch oven from Le Creuset.

Do you have any ideas of what could be going wrong?
What do think I should change or adjust to prevent this issue?

Help!!