Crust cracks - Is this a good thing??

Hey guys, 

i have noticed recently, some of my hand shaped round loaves have been forming cracks when I take them out the oven. Googling it I found this page.....

http://www.thekitchn.com/food-science-why-bread-crusts-87395

does this sound right??

when I bake my bread, I use a preheated granite tile as my base, alaong with spraying water in the oven. I crank the heat up max until I put the bread in then drop it down to about 180 celcius. 

Thanks in advance   

Nick