sorry for being a newbee to the backing world. Most of my breads shape very well, but every now and then, the bread tears during the proof phase, see image.
In this case i mixed wholegrain with simple flour and used 2 hours of first proof (this went really well) and 1 hour of second proof. During this second phase it misshapes and I dont dare to reshape it anymore at that phase. Probably some kind of rookie mistake. Any coaching is appreciated, cheers.