I may have just figured out the answer to my question by looking at the pictures, but here it is: The last two loaves I have made have cracked and split on the side and they don't come to temperature (I'm assuming because half of its diameter is cracked open, poor bread!). I am baking in an 8" cast iron skillet, and I just realized I am not putting the skillet on my baking stone. Does that make the difference? The first two times I baked this recipe they were picture perfect, although slightly lopsided because of the transfer to the cast iron skillet. Thank you!

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