How do you stop the bread from cracking?

1. Make sure the dough is well-kneaded. Kneading the dough promotes gluten development, which helps create structure in the bread and prevent it from tearing. Knead the dough for at least 10 minutes, or until it is smooth and elastic.

2. Let the dough rise in a warm place. This will help the dough to develop properly and prevent it from becoming too dry. The ideal temperature for rising dough is between 75°F and 80°F.

3. Don't over-proof the dough. Over-proofing can cause the dough to become too weak and collapse during baking. Proof the dough until it is doubled in size, but not more than that.

4. Preheat the oven to the correct temperature. If the oven is not hot enough, the bread will not rise properly and may crack. Preheat the oven to the temperature specified in the recipe.

5. Don't crowd the bread in the oven. If the bread is too close to the sides of the oven or to other pieces of bread, it may not bake evenly and may crack. Leave at least 2 inches of space between the loaves of bread.

6. Don't open the oven door during baking. This can cause the bread to lose heat and collapse. If you need to check on the bread, do so through the oven window.

7. Remove the bread from the oven when it is done baking. Overbaking can cause the bread to dry out and crack. Bake the bread until it is golden brown and sounds hollow when tapped on the bottom.

8. Let the bread cool completely before cutting it. Cutting the bread while it is hot can cause it to crack. Let the bread cool for at least 15 minutes before slicing it.