Back to front dough behaviour

Hi all.

Just posting out of curiosity really as ive noticed my sourdough...er..doughs seem to behave the opposite way to how i see them on YouTube tutorials and wondered if anyone else had experienced this.

For context i have been making sourdough country loaves at around 75% hydration for five years and can make a passible loaf now, however i still get drawn into watching YouTube videos on a fairly regular basis. The videos on there seem to start with a very sticky dough that over 3-4 hours of bulk ferment, with stretch and folds, gradually get stronger and hold their shape. One i saw recently, the baker was able to easily pick his dough up in one hand before putting it in a banneton and into the fridge for an overnight proof (and i think his hydration was getting on for 80%)

For me i combine all my ingredients and after only a few minutes of just mixing by hand, the dough forms a nice ball that easily peels away from the bowl. i do my 3-4 hours of bulk ferment (usually a bit longer at the moment with it being colder in England) and 3-4 rounds of stretch and folds but the dough seems to get shinier, stickier and looser over this time. it doesnt get the domed top as it rises unless i go down to 68%-70% hydration. Then, even after shaping, it takes two hands to lift it into the banneton (and it still tries to escape!)

The flour i use is 15g protein bread flour with a handful of 17g wholewheat flour so its not like its weak.

Anyway, its not really a problem, other than it would be nice if it held its shape a bit more in the oven, but just curious to see if anyone else has found this.

thanks