Can you fix torn skin?

You can carefully put the pieces back together and dust very lightly with flour. It's also an option to dust with flour and use a bench scraper to round it up.

More importantly is avoiding that situation in the first place.

Perhaps your recipe has more hydration than what you and your flour can manage and it might need to be reduced. You could slowly cut back on your bulk proof before you shape by 15 or 30 minutes at a time. And when you go to shape, if you feel that you are inclined to get overly excited and keep going past what the dough can handle set limitations. For example, when you want to fold your dough, fold one side and then take a deep breath in and out and then do the next and so on and so forth. It's just a way to get yourself to slow down and not let your hands get ahead of what your brain can process. If you're not, then maybe using a bench scraper can help you manage your dough.

Everyone goes through this learning process and some people get it faster than others. Make one change per baking session and see if you can slowly get a handle on where things are going south.

If you could provide a short video of your shaping that will give us some much needed information.

Yeah your recipe may be hindering you.  Jack shows how to tackle part of your situation.  He shapes twice.  He intentionally messes it up.  Then shapes again.  Pretty versatile if your recipe is good to go. 

https://youtu.be/d5Yqi7uu8s8

..that makes it sound as if the dough might be overfermented. I would be helpful if you could post your recipe and method, times, temperatures, etc.

-Brad