Bench shaping before final proof problems
hello all, would appreciate any suggestions for overcoming my problem. After a suitable bulk proof of my tartine like sourdough, I typically tip dough out onto bench, do a light preshape and then leave it alone for anywhere between 15 min to half hour. However, when I try to make a tight ball with dough, at least 1 out of 3 times, the surface tears and I’m left with a bagel like structure with a whole in it. I don’t think I’m overworking the dough. I’ve looked at a number of online videos on shaping and I think I’m doing the same thing. What could be causing this problem? Help!