Whole wheat loaves tear while baking
I am having an issue where the whole wheat loaves are tearing and I believe it is a matter of gluten development/dough strength (over mixed or undermixed) rather than proofing since the loaves are well proofed, perhaps even past optimum proofing. Even when I do 1 long score, the bread seems to tear rather than stretch during the baking.
I am using stone ground whole grain flour (Farm Ground Flour)
1500g high-extraction bread flour
1300g whole wheat bread flour
660g starter (100% hydration)
2min mix in standing mixer, 30 min autolyse, 4 min mix speed 2 with salt. Dough temp is 76F.
Bulk ferment for 3 hours with folds the first 2 hours. Preshape, bench rest 20 minutes and proof 1-1.5hrs at room temp on a couche before refrigerating overnight. I bake straight from the fridge @450F for 40 minutes (first 20 minutes with steam).