Hi Jammy, adding a whole cup of extra water will definitely make gluten development a little more challenging, and may be the cause of your dough tearing when you stretch too high. Without knowing the exact hydration of your dough it's difficult to say whether you'll be able to develop adequate strength, but if you're able to do the slap and fold method, it's likely to be fine. There's no need to stretch the dough super high to make this method work. Barb

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