I need some encouragement - hand mixing ciabatta
For my breads I use high-gluten flour with protein above 13 %. I mix by hand usually 3 to 5 kilograms of dough. Recently I started to make ciabattas, as I call them because they are shapless.
I atolyse flour and water for several hours ( 65 %) then add yeast and salt. And I start to develope gluten sufficiently. I slap and fold for 15 min then add water gradually. The dough is very weak at 72 %. I feel like I didn't developed gluten prior to second hydration. Sometimes I knead for 40 min ( 5 kilo slap and fold ) and I am exosted.
I am looking for guidence. Thanks