Slap & fold issues
I'm trying to improve my kneading, specifically S&F or french folds. I'm using a very basic recipe for this, white strong bread flour (320W, 12.5 protein, 0.70 P/L), 75% hydration, 2.5% salt and fresh yeast. I've tried to autolyse for as long as 4hrs, or no autolyse, and then slap and fold for about 10 mins or count 300 S&F. In all cases the result is always the same:
dough will be fairly rough surface, never smooth as I'm seeing in a lot of videos, even tho it will improve for a while. however after a bit it will start tearing. I've tried to power through and I've tried to let it sit for 30 mins. In both cases things will get a bit better and then tearing will occur again. After tearing I will literally getting huge holes as the dough was splitting in two chunks. In fact if I let it rest it will look pretty smooth and nice, but it will be tearing again in just 5 S&F or something super low like that.
the worrisome part is that of the dozens of videos I watched, I've only see this happening in this one: https://www.youtube.com/watch?t=119&v=9LXcchONCwg&feature=youtu.be . In all others the dough seems to magically get stronger and smoother as the S&F goes on. In the video it says that if that happens to stop stretching as much, but then I'm not sure what the value of S&F is.
I wet my hands just a little and I've tried to also spray the table a touch, nothing dramatic, not trying to add more water to the mix.
As far as technique goes, I suppose I can record a video to prove it, but I think I'm doing alright, I'm fairly fast and consistent, always rotating 90 degs as you see in all the vids and there's generally very little sticking to my fingers. The dough will also not stick to the surface, it's quite clean even if when it tears it will get wetter and stickier, it's never messy.
what am I doing wrong?
thanks for all your help,