So this is my second attempt using what I guess is called French Fold? I found it from the video http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough  which this site linked to me.
Anyways, both times I've tried it, it has stayed sticky all the way through, up to 30 minutes of kneading! Not sticky like it looks at the beginning of the video, but still sticking to my hands/table. Could it just be a hydration issue or am I doing something wrong?
I combine my ingredients thoroughly and then get to kneading. I know that's not how the specific french fold area of the this site explains to do it, but that's how the video showed it and I can't argue with his results ... although I could argue with mine :(
Thanks for any help on this.