I just took bread out of the oven and on 1 loaf the top is cracked. It doesnt have that nice glassy smooth finish on top. I dont mind the crack at all but i would like to know what causes it to crack. Is it from not having enough flour or overworking the dough? When i was making this batch i could have added a tiny bit more flour to make the dough smoother but i guess at the time i thought it didnt matter. I made this recipe before and it came out without cracks so i know its something i'm doing. TIA for your responses.