What exactly do you mean by "tearing"? I doubt it's the amount of flour
you are using (i.e. hydration). I frequently make bagel dough with
about 50-57% hydration and have never had risen dough "tear" or
anything whilst rising.

One possible problem...one that I have encountered in my experiences.
If you are making boules, make sure to seal the "bottom" of the loaf
really well e.g. really pinch it together a couple of times. When I
first made round loaves, I didn't seal the seams well and sometimes
during proofing they would burst apart.

Phil