Whole grain dough failure
I used stone ground whole wheat flour That a friend brought me from The College of the Ozarks student operated mill. Followed the recipe for 100% whole wheat in Crust & Crumb. The dough started spliting all over towards the end of final proof. I baked it & it looked terible but tasted good. I started over with some KA whole wheat flour & got good looking & good tasting bread. Some cold beer helped me get over the failure but what the heck happened?