Kneading
I'm having the same trouble as everyone else. I think my dough is nice and kneaded and then I work it maybe one more time and it starts to get shaggy again. I'm making a pizza dough that is 65% hydration. 390 H2O, 120 sourdough starter, 600 flour (510 AP and 90 WW). (14 oil and 12 salt) It's been cold here, so I've done fermentation in the oven with the light on. I don't get a really good rise and it sort of blobs instead of standing up straight.
This is my fourth week of trying and I was resolved to not add more flour but even light dustings ended up with 50g more flour. It goes from sort of tight to clinging to the marble counter like superglue. I tried slap and fold, but I cannot emphasize enough the superglue quality.
I've been lumbering along, and just using the dough and I get great taste, but not great chew. Advice?