My dough never seems to strengthen. I have fresh yeast and KA bread dough. I weigh all ingredients and follow the recipe exactly. I let the dough rest for 20 minutes after mixing but my bowl fold looks nothing like the video. My dough is still soupy and falls through my fingers as I make the fold. The dough temperature is 78.5F. I keep the 20 minutes intervals performing the coil folds but the dough never really strengthens. I let is rest 80 minutes in an 8"x8" 2 quart pan. After 80 minutes it looks beautiful. It has risen to the top of the pan and you can see nice structure through the glass. When I turn it out, the dough deflates and won't hold its shape. It spreads out to be about 8" and never recovers. After 2 hours it hasn't really risen. But after baking there is some nice holes but the loaf is too big and therefore relatively flat. It does taste good though. How can I strengthen the dough so that it holds its shape?

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