Underside of dough in proofing basket pulls apart
An initial thought would be that if it doesn't affect the final outcome, then is there actually a problem(?). But still, an immediate fix would be: it should be possible to "stitch" the dough - by pulling, stretching and then pinching strategic parts of the dough.

Maybe what you're seeking is to be achieved during the forming and tightening stage where there are the two steps / actions of:


Rounding the dough, via a cupping and turning motion
Tension pulls, to create a "skin" and seal the seam


This can be done more than once with a 10 minute bench rest between each stage. Normally the initial rounding and tension pull stage followed by a second such stage, with the 10 minutes in between is sufficient.

And so ultimately, and not discounting the nature of the dough you're working with, the rounding action and the tension pulls.