Very interesting. I am in the middle of my second attempt at this and both times I have found that even with bread flour my dough does not have nearly the strength that seems to be shown in the videos above. I have followed the directions precisely, and have even added folds on my second attempt to try to add more strength. Each time I go back for a subsequent fold it remains very batter-like. For example looking at the bowl fold video above, I am struck that with each fold, the dough more or less holds its shape to the point that it can even be flipped in the bowl and resemble an unproved loaf. Mine seeps all over the bowl and does not hold its shape. What am I doing wrong?

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