Half white/ half WW Dough tears as I shape
Another beginner haveing problems, useing 1/2 A.P. and 1/2 W.W. flour to make a pullman loaf, as I try to ball the dough for rising, the top tears. What am I doing wrong, I've machine Kneeded, hand kneeded, not too dry, just wondering what is it that I'm doing to cause that problem.
I'm a retiree living in the Philippines, and flour is get what you can get, when you can get it. Not a lot of choices, here it is just AP hard wheat flour.
I don't have this problem when making sweet breads, but it seems that I do when adding the WW flour.
TIA for any suggestions.