I was reading a post from..I think..Tessa?  Where she was desribing a problem with her WW dough tearing.  This post was a couple of weeks ago.  I have had the very same problem!  I started making bread again in the last few months, after taking a few years off.  I don't remember having this problem before, but it was a long time ago, so I may not remember quite right.  I posted a question a couple of weeks ago, desribing my bread as "lumpy" on top.  It's hard to explain, it just doesn't come out looking beautiful.  After reading Tessa's desription of the dough tearing, I realized that I should have mentioned that.  One answer was to limit the oil I was using--it didn't make any difference.  I have adjusted everything I know of, exept the kneading time.  I use a Bosch Universal Mixer on #2 for 8 to 10 minutes (depending on if I make 2 or 3 loaves).  One poster commented that she (or he) kneaded for "as long as it took", sometimes as long as 30 minutes.  I am wondering if this person was kneading by hand or using a machine?  Does it sound like my problem could be solved by more or longer kneading?  I should mention that  I am using hard red and hard white (50/50) and I have quite a bit of it, so I have to make the best of it.