Petrissage

It does resemble the loaf on the left in your picture. I can actually see the tears or shreds in the dough as it proofs, but like yours, it isn't consistent across the loaves. Some do it, some don't. In my recipe the barley or oat flakes are 6% of the total flour weight and the dough windowpanes very well, hence my confusion about where I am going wrong. I do very much appreciate your help, thank you. ←

Dear Peter Reinhart, I am a great fan of your BBA book. It took my bread to a completely different level [and would make it impossible for my family to go on a low carb diet as a result!]. Thank you for your work. I have been working on a yeasted whole wheat bread with barley flakes, yogurt, milk and butter. The dough windowpanes beautifully and rises well. The resulting loaves are tasty, but I am having a recurrent problem with the final proofing in pans. Before the dough doubles, I often find that the skin of the dough has torn, creating one or more ugly looking holes in the top of the dough. I don't let this dough double. I put it in the oven when it has risen about 75-80% and get good oven spring that way. I cover the pans carefully with plastic wrap, living in a dry climate. I find that this happens less when I oil the top of the dough lightly once it is proofing in pans. Other than that, nothing I have tried in adjusting the formula has made much difference to the tearing. Can you help me figure out what I am doing wrong with the final proofing of this recipe? Thank you for taking the time to answer questions. It is a dream come true to have your advice on individual issues!