The crust of every loaf of bread I baked the last few years has split while baking. It doesn't matter what the recipe is or the shape of of the loaf----pan-shaped or boule. The most recent was a recipe for Cinnamon Raisin Swirl Bread. The recipe from www.thekitchhn.com is: 1 cup raisins, 1 cup warm water for plumping the raisins, 1 T active yeast, 1 c milk (I used rice milk) 1/4 c butter (I used stick margarine), 2 t salt and 5 1/2-6 cups all purpose flour. I added 1/4 cup granulated sugar, because the recipe didn't seem to have any "food" for the yeast, and 1/2 wheat germ. I use a stand mixer and then knead the dough by hand.