Hi Gloria, if you'd like to attach a photo you can email us at customercare@kingarthourflour. If you include my name in the title, I'll be sure to see it. I'm guessing shaping is most likely the issue, but it may be that allowing the dough to rise a little longer before baking could be helpful. It's true that over proofing the dough can result in a break down of dough structure and some cracking on the surface, but it's also possible that a dough that has been under-proofed will crack on the surface because it has so much rising energy when it hits the hot oven. This is more likely to happen if the dough is on the stiff side. Cracking due to shaping issues might be caused by overworking the dough; take care not to rip the surface of the dough as you work it into a taut ball. Adding a preshape to your shaping routine may be helpful if this is the case. Barb

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