1. Insufficient fermentation process: bread will produce gas during fermentation. If the fermentation time is insufficient or the temperature is not suitable, the gas pressure inside the bread may be too high, which may cause the bread to crack during baking. Ensure that the dough has enough fermentation time, and ferment at a suitable temperature to avoid excessive swelling.

2. The dough surface is too dry: if the dough surface is too dry, the high temperature in the oven will quickly form a hard shell on the bread surface, while the dough inside is still expanding, which will cause the bread to crack during baking. Before fermentation, you can spray some water on the dough surface or cover the dough with a wet cloth to keep the dough moist.

3. Too high oven temperature: Too high oven temperature will lead to rapid expansion of bread, but there is not enough time on the outer surface to form crust, which will also lead to cracking of bread during baking. Ensure that the oven temperature is controlled within an appropriate range and follow the recommended temperature in the recipe.

4. Insufficient or incorrect incision: In some bread making processes, it is necessary to cut a knife edge on the dough surface, which will help the bread release internal gas during baking and form beautiful cracks. If the incision is insufficient or the incision method is incorrect, the bread may crack in other parts. Make sure to cut correctly according to the recipe.

If you often encounter the problem of bread cracking, you can try to adjust the fermentation time, dough humidity, oven temperature and incision method, and gradually find a suitable bread baking method to get better results.