Dough Ripping Problem when Stretching
I made a mix of 2 1/2 cups all purpose flour, 1/2 cup whole wheat and 1/2 cup rye flour dough last night. I wouldnt know the exact hydration since the used a cup of sourdough starter rather than yeast. However the dough was sticky, and felt normal when kneading.
I let it rise overnight - it doubled, perhaps a bit more, nicely.
This morning I wanted to try folding it, like I've seen in in several of the videos in the Lesson section. However, when I did this, the dough didnt spread out nicely, but instead ripped apart in places.
What might I be doing wrong here? In the videos it looked like the dough pulled nicely apart.