Help: Splitting Dough
I was hoping to get a little help with a problem I am having. I shape my loaves, (finally starting to get the hang of it) and once I get it pretty, I set it aside to proof. Upon rising the dough tears, sometimes quite horribly. The bread tastes great, but the asthetics of this torn bread is driving me crazy. I am thinking at this time, maybe I need to knead it a bit longer or maybe I need to add gluten. Anybody have any ideas?
Thanks in advance.