The wet towel trick for cracked bread tops, actually works

My loaves kept splitting on top every single bake, even with steam pans. Tried scoring deeper, hotter oven at 475F, nothing fixed it. Then a baker in my local group suggested draping a damp kitchen towel over the loaf for the first 10 minutes. Did that last Sunday with a sourdough, the crust came out smooth and the inside was way softer. Has anyone else tried this or was my oven just being dramatic?

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