The other day I had a bread disaster.   First of all my loaves were too big and twinned with each other.   Second I preheated the oven to 500F meaning to turn it down after I put the loaves in, but didn't.   Third, I forgot to set the timer when I removed the steam pans, so I actually have no idea how long they baked in total - but suffice it to say too long.   Teach me to bake when there's too much activity around me.  Anyhow, when I removed these sad, sad loaves from the oven, the crust crackled like crazy.   I find this very frustrating because I haven't been able to do this on purpose.   The last time I had crackly crust was when I baked with King Arthur French Style flour, and I had just assumed it was a function of the flour.   The monster loaves were made with KA All Purpose which is what I usually use, so I'm mystified.  Does anyone out there understand the knobs to turn to get crackly crust not including what I did?    Thanks.  -Varda