Keven, if you take more of the rise outside of the oven, there
will not be so much expansive force when the loaf goes in=20
and encounters the oven heat. That force develops very
rapidly and can therefore rupture the crust.

The quality of the dough is quite important. Good dough,
adequately hydrated, can accommodate a sudden increase=20
in volume better than a poor or defective dough can.

It is important to prevent the crust from drying out during the=20
rise -- probably more important than humidifying the oven if
much of the rise is taken before baking.

"Keven Ruf" > wrote in message =
om...
>I use a baking stone and slide my bread in onto it with a peel. =20
>Then when I pull it out after resisting the urge to take a peak,=20
>it almost always has cracked in a major way between the flat=20
>bottom of the crust and the side of the loaf. I have a pan of=20
>hot water in the oven with the bread and spray the sides of the=20
>oven a couple times in the first few minutes. What could be the=20
>cause, too much heat? Is this because of a too-dry loaf when it=20
>goes in? Would spraying water on the loaf as it is proofing help?

..