This is my first time posting here and my first time viewing this site. I have a question regarding excessive tearing of the dough either during the second rise or during baking. I've made this rye bread recipe several times with no problem, but the last two times I've made it, the loafs literally split apart or rip instead of just rising. Am I over kneading the dough or what? I've never had this happen in the past, but all of a sudden it's become an issue. Obviously it must be me or something I'm doing. It's a sour dough recipe if that makes a difference.