I know this comes up a lot, but I cannot get my dough to become manageable even after more than 4 hours of folding and proving.
look at this photo, that’s a 75% hydration dough (50% spelt/rye mix and 50% white flour).
its a pancake and I cannot get enough tension to prepare for final proof. Have been baking ‘normal’ bread for years and I have never had these challenges. Any suggestions as to what it might be?