Whole Wheat Sourdough Tearing
I really don't know why, but my dough is tearing. When I shape my loaves and proof them, they tear. It's so strange! My recipe is the basic sourdough from the Peter's BBA. I decided to exchange some of the 5oz. white flour for 5oz. of whole wheat flour. I also added a tablespoon of olive oil to help out with the texture.
I first made a 3lb. boule and it tore in half after about 3 hours of proofing. I was extremely confused so I molded the dough into a 1.5lb. batard and a 1.5lb. boule. Right now they are proofing again and I'm seeing the same thing happen to the boule. On the other hand, the batard's surface is starting to rip too (not as much).
I use this recipe all the time with all white flour and I have no problem, but Peter's Grace Note says that you can substitute however much white flour for any flour. It's just so strange because this has never happened to me! Does anybody know what happened?