After fermentation, the dough is bent because of poor operation control, disordered gluten during molding, improper interface treatment, insufficient moisture content of dough, or excessive secondary proofing of dough, and the dough has been proofed. Finally, the gas is not completely exhausted during molding, and the proofing is not in place (time is not enough), which will lead to irregular deformation and cracking.

Control the operation steps, the dough in front of the molding should not be too fat, and the dough should be wet. If it is crisp hard bread, the humidity can be higher when it is raised, the surface operation can be deepened according to the appearance of raising, the furnace temperature is slightly lower, and a small amount of steam is provided during baking to make the heating uniform, so that the effect will be better.