Cracks in SF Sourdough crust? Good/Bad?
So, today's rainy/hail day baking experiment has resulted in one of the best SF Sourdough loaves I have ever done. It is crusty and flaky on the outside, very chewy and sour on the inside. The only issue I have with it is that the crust ended up with a spiderweb of cracks as seen in the picture above. It did sound neat while it was cooling with the cracking being quite loud. Overall, this has been one of my greatest successes but I am interested to know what caused the cracking and if I should even care.
Thank You in advance!