dough does not hold shape
I have been baking bread for few years now, but still have novice mistakes.
Mixing my sourdough bread by hand using autolyse and stretch and fold technique, but when I get to more than 70% hydration, I find that my dough does not hold its shape when formed =( Watched so many videos that people make a tight ball from their 85% hydration dough that just stands on the benchtop... Yes, it will eventually spread, but mind spreads pretty much straight away.
I feel that gluten is not organized, so it has no strength to hold its shape. This makes by bread not to have a good oven spring and I most of the time end up with a flatter loaf.
I usually leave my flour/water mix to autolyse for 30 min followed by about 5-7 folds over 5 hour period. But I don't really see my dough becoming elastic, like I have seen in the videos.
What is my problem? Using mostly 80/20 or 90/10 bread flour/wholegrain mix