Organic Flour Cracking and not hold shape before baking HELP
I am in need of serious help. I have just recently been called to bake with all organic flour at my current job. I am using Farmers Ground from Ithica NY. The dough is a wheat and rye blend, I'm not sure what is going wrong. After mixing it has full development with the window pane test however the dough is breaking apart during its final fermentation after shaping. When I was finally able to achieve some rise without cracking, it had little to no rise in the oven. It tastes great, but is way too dense. I'm not ruling out that technique can be the issue here, although it is easy to pin all my problems on my organic flour.
Also, I have barley malt extract. Is this diastatic malt? I'm using red star active dry. I am a mess, please help