Kneading the sourdough
Hello sourdough lovers :)
I am working on tartine recipe for a month. But my dough never becomes smooth and silky also tears while shaping. When I add the salt after 45 minutes of autholysis if I knead it more than 30 seconds or squeeze it like Chad Robertson advised it becomes sticky and I think I ruined the glutens. But here I read they are not so fragile. Now I am only folding several times with salt and waiting for 30 minutes to fold. So I think because of not kneading or mixing enough the dough it is never smooth and silky I guess. Do you have any suggestions?