Stretch and Fold
I recently ventured into lower hydration (70 - 75 %) doughs. I'm concerned about S&F. I had no problem with S&F using wet doughs. But I'm only able to get 2 folds (instead of the typical 4 folds) on the drier dough. The dough is much more elastic and it will resist stretching after 2 folds. I don't want to tear the gluten, so I stop and let the dough rest a while. After a little rest the dough becomes supple again. Then 2 more folds.
I realize that S&F are used in high hydration doughs. Is it harmful to use them on lower hydration (65-70%) doughs.