@dc I don’t see the video, but from the pic, it doesn’t look like the structure is developed yet. Coil folding for wet doughs might improve that. I read thru your post and comments. Agree that % should be based on flour alone, before additions. Also bread flours may be higher in protein (King Arthur for ex is 12.8). I wouldn’t take advice on not measuring, however. That might be good for 80 yr old nonnas or experienced bakers, but not beginners. I always measure.