french kneading/stretch and fold problems.. taut dough
I've attempted to use this stretch and fold technique https://www.youtube.com/watch?v=9dUZ0O-Wv0Q. many times
with this baguette recipe https://www.kingarthurflour.com/baking/documents/baguette-ciabatta.pdf
But my dough is always to taut... (stretches very little). I even added more water to the recipe; little with the first loaf attempts, but today I added almost a 1/4 cup extra water.. I let the dough relax for a while and the dough then stretches one time and goes taut again. Can someone give me some insight to why?
I use KA flour, however I buy the flour from our local grocery store in bulk (5 or 6 five pound bags at a time) when it is on sale. Sometimes the all purpose is on sale and sometimes the bread flour is on sale. I then dump all the bags into a 5 gallon bucket with a screw on lid. So, the flour is a mixture of KA all purpose and bread. Could this be the issue? Could the recipe itself be the issue?