Hi Donna! From your description is sounds like the dough is being over developed/over risen. Perhaps you are mixing the dough too much initially or letting it sit in too warm of a place or using water that is a bit too warm? The fact that your dough looks nice and smooth then becomes shaggy at the final fold makes me think that the gluten has begun to shear apart which is a result of it being over developed.  Dough rises best in temperatures between 75-78 degrees F. If the dough is warmer than this it can take less time and more time if the dough is cooler.  Happy baking!

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