My Zojirushi was working great in the summer, but all my loaves are cracking horizontally in the crown now in the winter. The dough rises well. And the bread is well baked otherwise. I've tried to increase 1 to 2 tbs water. My home humidity is around 40 percent and temp around 68 f. Would that be the reason? Anything I can try to get a more intact loaf?

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