Trouble with crust cracking during cooling
I've been having a little trouble with my crust cracking lately after i take my loaf out of the oven as it cools. Are there any ways to stop or reduce this happening? I was thinking of turning the oven off and leaving the bread in there to slow down the cooling process but then id be worried of overcooking the bread. I get the cracking problem with all my loaves but I have attached a picture of a recent sandwhich loaf I did as this shows the cracking the best. Any help would be appreciated.
Thanks in advance