Help with slap&fold/Bertinet method
I'm very much a bread-making novice - today I attempted the slap&fold method for the first time, having previously stuck to heel-of-the-hand style kneading. Although I find my breads much more enjoyable to eat now than the first one I tried - which was a bit of a brick - I do like the idea of a slightly lighter bread, as they do still sometimes seem a tad dense (though I can only compare to shop bought bread, so I'm not entirely sure what they should be like!). However, I really struggled to get the slap&fold method (I have watched the video) to work for me - my dough seemed to stay quite ball-y instead of stretching and wouldn't stick to the table, which I think in turn stopped me getting the kind of stretch I'd like. I found that if I put a little water on the table or dough then it would stick better; but that didn't last and I felt as if I must be doing something wrong if I had to keep wetting my surface! I haven't yet ventured beyond a 'basic' loaf, while I try to learn the fundamentals and get a feel for everything.
For reference, ingredients were:
500g strong white flour
Sachet instant yeast
340g water (68% hydration)
10g fat (olive oil)
Any suggestions? As I said, I'm very new to bread, so apologies if this is a silly question!