2, the fermentation is not in place, the bread is heated and fermented in the oven and expands rapidly, causing the epidermis to crack.
3. Too high fermentation humidity or temperature will lead to bread cracking during fermentation.
4. The baking temperature is too high, especially for large-volume bread. Once the temperature is too high, the crust is easy to crack due to the rapid expansion inside the bread.
5. Bread molding technique or strength is wrong, which leads to gluten fracture and may lead to skin cracking.
6, the bread is not sealed and pressed, which will lead to skin cracking.