Slap & Fold Help - dough falls apart
Looking for some direction from anyone on here!
After autolyse, adding the yeast/salt and mixing, sometimes I opt for the slap & fold technique.
What i face is bit by bit i can feel the dough strengthening (let's say 1 minute in) but if i continue, the dough completely falls apart into an unstructured blob it feels like everything that happened so far has been completely obliterated. This is why i usually tend to fall back on just folding the dough in the bowl.
What am i doing wrong with slap & fold and how can i avoid it turning the dough into a blobby mess that just falls apart in my fingers?