Dough doesn't get elastic / tears
I'm new here and also new to making bread and baking in general.
I've tried making sourdough bread a few times and thought the end product loaf came out good, I can't help but feel frustrated that my dough never comes out glossy elastic like I see in every single video/dough making pictures.
I've tried making pinsa today and the dough I ended up with was tearing/almost felt too wet on the surface (like the water didn't get incorporated although I was kneading and then slap folding for quite some time.. But the dough never got elastic)...
I've stumbled upon a video showing a comparison of a well made dough and a badly made one. And the bad example looks exactly the same as the dough I got every time I made sourdough bread and then again today when making pinsa. To my bad luck, I can't speak italian, so I'm bot really sure what the thing to be careful about is, or what I am doing wrong.. Am I adding water too fast, or just too much? Can a dough like this be salvaged?
Here's the link to the video: https://youtu.be/3LLYtZ-heCM (sorry, using the image icon and web to add the link wasn't working - it said it can only be used for images)
Please help me make a decent dough like I've been used to seeing all around :)
P.s. I decided to post the topic in the sourdough section because I think it might have something to do with high hidration doughs.