Recently I've been experimenting with hydration. My normal sourdough recipe is 1part starter, 1water, 2flour by weight. I always have only whole wheat flour in the starter part and the flour parts are plain old bread flour. Usually I don't even need to get all the way to the 2parts flour for it to turn out nicely.
Normally, I use a whole wheat starter at 100% hydration. During this experimentation I started going up to 128%. Intially, I was excited by the milder and more yeasty starter. However, when it comes to shaping the loaf part of baking I've had trouble. I usually get it into the bread pan without issue but when I get up in the morning ready to bake it it has tears that look like little craters. I'm not sure what's causing it. My guesses are: not enough flour or not enough kneading. How can I fix this?