Moose - I would try this recipe with KA All purpose flour instead of KABF. When recipes state "bread flour", they mean flour meant to bake bread and not biscuits. That means a flour in the 11% protein range. KABF is closer to 13%, and it's protein quality is not the sort for this type of recipe workflow. Peter R. uses it to approximate Caputo, which shares the same protein count as KABF but could not be more different in every other aspect. The stretch and folds are a great way to develop gluten. But KABF is a flour that really needs much more attention to development - or else the dough might remain sticky and hard to work with if you just follow the steps in the recipe.