Hello, our chef gave us a recipe and the dough tears really easily. That's the only way to describe it. The recipe is as follows:
25# high gluten flour
12 # water
1 qt starter
1/4 c vinegar
1 # yeast
mix 15 mins add 8oz salt, mix 5 mins. rest in bowl 90 mins. bench, scale, proof
Sometimes the dough won't rise and always has a tearing look to it.