Broken Gluten Film or Skin?

I've seen reference to this here, don't remember what you call it, but I just did it.  I think my NYT bread sat too long in the first rise.  The dough in the middle of the bowl was rather wet, though the top was still a bit stiff.  At any rate, the dough didn't seem too bad, but tore as I was rounding it.  These tears were more like rough patches on the upper surface at first.  But I kept rounding, and next saw gaping tears on the dough surface.  Then I stopped!  Next time I'll stop sooner.

Any thoughts on what causes this?  Am I likely to get a lumpy looking bread when it's cooked?