Hi Kate, tearing is often a sign that it's been shaped too tightly and there's too much surface tension. The loaf then collapses due to the torn, weakened surface tension (which can't be regained on its own.) You can let it rest for about 20 minutes and then try reshaping it though. The video on step 6 of this guide has super helpful visuals for the amount of tension that's ideal. It's enough pressure that you create some surface tension, but gentle enough that it doesn't tear. 

• Reply