If the dough is not smooth, it always cracks, which may be because the kneading strength is not enough. You can turn the dough over 90 degrees after each folding, and then knead it repeatedly for a while to make the dough smoother and not crack.

It may also be because the water and dough are not completely uniform when kneading, so the kneaded dough is always not smooth and cracked. You can add water while kneading the dough until the dough is smooth and does not crack.

We may put too much water before fermentation, so we should put more dry flour in the second dough molding, knead it and add it evenly to improve the dough, so as to avoid the dough always cracking and the surface will become smooth.

It may be because the dough is not well kneaded, which will make the dough not smooth and always crack. You can continue to knead for a while and then wrap it with plastic wrap, or buckle it with a basin for a while so that the dough can be fully mixed inside, so that the dough can be kneaded smoothly without cracking.