those gluten strands are what you want to keep from tearing so bubbles can form nicely. there is a clip on youtube by the user backhomebaker that demonstrates the stretch and fold technique btw.
Koloa, Hey! So yes I loved the rest periods on the Lehmann dough, but I wanted to confess I can't find this video you speak of. I searched backhomebaker and nothing, and you can't search user names. I googled it and the closest I found found this, ideal for wet doughs, is this the vid you meant?? http://www.thefreshloaf.com/node/8432/latest-video-back-home
I've been doing a 1/4 turn with a more gentle stretch/pull and fold over, but still palms in firmly at the end.