What to do when dough doesn't keep shape after many folds?
The subject says it all.
The rare times that I prepare bread with wheat flour -whether with a low or a high hydratation- my dough never keeps the shape even after a lot of folds: 5, 6, 7, 10 it doesn't matter: 10 minutes after the fold the dough is as flat and large as before.
I try to use average gluten flours, more or less equivalent to all-purpose, but the result is always the same *depressing* ciabatta.
Do you believe that it's the flour that is lacking or that I'm doing something wrong? I tried a lot of different flours, but the only one that worked well is a high-gluten flour that I use only for sweet breads. It's very strong (W400) and I'd prefer not using it for bread because it requires a lot of fermentation to come out soft (I don't like chewy bread).