I have made my dough using the master dough recipe. After balling I have noticed that the dough is torn like moon craters.
I attach a picture. I did not use the recommended flour because I could not find it in my country. I used all purpose with 12% protein.
Also I have used less than 225 grams of cold water because otherwise my dough would be very moist and stick on my hands.
How can I eliminate the problem?