I make the extra Tangy sourdough bread from King Arthur's site. I'm having trouble with the bread crust cracking while baking. I have a sharp knife and I score the bread. It does not deflate. I follow the extra Tangy recipe for spraying the bread with warm water before I score it, but then I make it into one loaf and put it into a Dutch dutch-oven instead of baking it on a sheet pan. When I score the bread the cuts open up nicely and remain. However, there's all kinds of other rips in the crust when the bread is done. Do you have any idea what I'm doing wrong? Is the final shaping before rising the problem? The temperature in my house is usually 72 or so where the dough is rising. I get oven spring so I don't think I'm over proofing it. Wish I could include a photo so you could see what I'm talkin about! Thank you.

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