Hi Val, it does sound like you might be "over folding" a bit with this dough, which can be somewhat delicate and prone to ripping. I would use the folding process to deflate the dough, cover for 10 minutes, and then follow the basic process illustrated in this video for the final shape. Keep in mind that gentle is best with this dough, so you don't need to be terribly assertive with your folding and rolling for the final shape, and you can use the heel of your hands to gently point out the ends of the loaf. 

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