Nick, the documentation you're doing is really fantastic.
While Chau's had a great time busting my balls about some of my core beliefs that have wavered over the years (I swear I'm not related in any way to Mitt Romney
), the one area where I haven't shifted is the concept of gluten fragility as it relates to passive/resting gluten development. It's important to remember that from the moment water hits flour, gluten begins to form, and the gluten development continues as the dough sits. Time = passive kneading. It's also important to keep in mind that gluten is mortal- that if you keep developing it, either with time or by kneading, it will start to break down, and, that, in a perfect scenario, you're baking the dough before the gluten starts degrading. Everything you do to dough adds up, and some things more than others. As you move further along the fermentation process, I find that gluten becomes a lot more sensitive, so something like a stretch and fold at the beginning doesn't have the impact as a stretch and fold at the end of fermentation.
Your dough looks a bit on the wet side, and wet doughs are very forgiving when it comes to excess gluten development, but I still think you'd see better results letting the time do the kneading. With cold ferments, I'm fine with bulks and reballs, but I always factor this additional manipulation into my gluten equation. If I know I'm doing a reball, I'll stop kneading well before my dough is anywhere near smooth. Also, when I do a reball, because it's at a point in time when the gluten is so sensitive, I'm really gentle with it. I don't fold the dough over itself again and again- just once. I don't do bulks right now, but, if I did, I'd be just as gentle. For typical NY style hydrations, you can beat the dough up all you want while the protein is doing the bulk of it's hydrating (maybe 20 minutes total) but, after that, imo, it should really be kid gloves.
The reason I bring this up is because your dough looks smoother in the video (after the half hour rest) than it does in the 13 hour shots. I'm not saying the dough is ruined, but, I think you've pushed the gluten a bit past it's limits.
My only goal when mixing dough is to distribute the water evenly so I don't have wet spots. Between my 48 hour ferment and re-ball, I get more than enough gluten development.