Putting the salt in the center of the dough ensures it's in there, and the salt begins to dissolve into the dough. It's just a different technique; as long as you get the salt in the dough, the bread won't tattle on you. Splitting may be caused by a too hot oven without enough steam, or an insufficient rising period, or by poor shaping. In a rustic bread like this, some irregularities should be embraced as part of the beauty of the crust. Happy baking! Laurie@KAF

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