Development in Trevor's high-hydrations.
Try as I might, by the time I get any dough into 82-85% hydration, I just can't get the dough developed to the extent Trevor shows in his videos (I'll use his Tartine country as an example). I do take the time and get good elasticity - I can pull it quite high and it shows its elasticity - but I am a world apart from Trevor's dough by the end of the mix. (I use Rubaud, as I've learned it from Trevor).
I know Benito said he can't achieve needed strength in these doughs with the Rubaud technique and relies on Bertinet instead for this purpose. Perhaps I should do that. On the other hand, I do what I think is a fairly aggressive Rubaud mix, trying to emulate a true diving arm with attention to development, with a pretty exacting attention on the dough.
Anyone have insights - the chasm between a rather slack, if worked and decently elastic dough, and the development shown by Trevor in the vids for his highly hydrated doughs?