Bread tearing /surface gaps or holes while proofing

I have been baking simple  flour, flour plus semolina plus lil wwf and bread with lil oats thrown in for family fr almost two years now without any trouble. I use a bread maker to knead the dough and first proof then shaping and second proofing in tin. 

Of later my bread gets tears like surface splits while proofing in the first proof and second too. Earlier my bread proofed beautifully upwards in the bread machine no tear even if it overproffed.  Ts not rising well and is dense. The only thing I have noticed is that it's rainy season here n my flour is more moist than during non rainy time. I tried cutting a bit on water last time but it did not help. Enclosing pics. Pls suggest if it's need to cut back on water or yeast or am over proofing.but how can it be over proofing since loaf s small and dense.

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