I have been using an autolyse and delayed stretch and fold technique. I roughly mix the starter, flour and water and leave for 30 mins. Then mix in the salt and turn it and stretch and fold 4 times after 10, 10, 20 and 20 mins. I stretch and fold the dough into three about 6-8 times each time.
What I notice is that the dough tightens as I need. By the second knead the dough starts quite stretchy, but after a few strech and folds it tightens and starts to tear instead of stretching. Its looser each round but still tightens as I knead. Does that mean I am knreading too much in each of the four rounds?
More generally though, I thought that the traditional approach is to knead constantly for 20 mins. I don't think I could do that with my dough. It would be too tight after a few minutes to keep kneading.
My recipe is 170g 70% hyd starter, 500g flour, 320-330g of water.