much appreciate this education. i'd not appreciated the need for pinching and had only given lip service to the balling.
anyhow i made the latest batch before logging on and attach pic for info. have attached pic of kneading too (i follow method by Rosemary Shrager UK Chef - push out, roll back, turn 90 deg)
for info the batch is 62% hydration, 0.7% salt, 0.75% ADY, post bench hydration 59.2%, wt ~302g, manual knead 6 mins.
the 6 min knead did not seem too much - i did not need much flour for the last 40 secs which suggests it's in the right ball park.
on the balling you've answered my main question from doing it in practice - i felt i was folding/stretching too much when the dough started to tear. i was also very carefull not to pinch too heavily only aiming to close and seal. i will stretch the ball out a little in future as per the video and did not do it on this go.
the dough balls felt very good. i turned them pinch side down before putting in the fridge.
the only gut feeling going fwd is that this new flour could stand a higher hydration as the bowl was quite dry after the initial mix and not too sticky to handle - i could weigh the full batch quite easily before kneading (which was difficult with the AP flour which as we know was well over hydrated).
looking to cook sunday.