One frustration that I am continually fighting is dough that seems too elastic and hard to shape. I have this problem with various recipes for baquettes, ciabatta, pan l'ancienne, etc. I know that resting improves elasticity but it seems I must be doing something fundamentally wrong to be fighting this all the time. What should I look at? Is the dough under kneaded or over kneaded? Under proofed or over proofed? Is it the flour? I watch so many videos where the bread looks so easy to work that I want to improve this particular aspect of my bread baking. Any suggestions?