So, I have been making bread for a about 10 weeks now and I used a recipe for the first few times with little success. Most likely due to inexperience. My bread has been consistantly tasting great. I use whatever I feel like in whatever quantaties I think will tase good. I used about half my stater then put flour, sorghum, flax seed meal, or sprouted flour and mix it up to make some dough. I throw in some sugar and always forget to add salt. I proof it for usually about 2 hours and then knead it and shape it and proof it for 20-45 minutes. When cooking i cook at 425 and high humidity. I rub butter on the crust and it always cracks open at the side or top. Should I stick to recipes or is there a way to avoid cracking without having to follow a recipe?