There are some reasons why bread tear during baking...
You check if any of these apply to your bread.
1) the dough was baked while still underproofed(needs more rise)
2) there is not enough humidity( in the cupboard of proof box whatever
appliy) during proofing
3) the dough was bit stiff
4) it was baked at higher temperature( higher than what is recommended)
at the start of baking
5) the dough was scaled higher weight was not an appropriate size for
your bread pan.
There are other reasons but the ones I mentioned are the most common
causes of the fault.
Roy