Hello from London - Just getting started!

Hi everyone! I'm new here and just starting my journey into bread making.

I've baked some yeasted breads, bagels, and other items, but I'm really keen to explore sourdough.

I've baked about 9 or 10 loaves of sourdough, but sadly, each one has turned out worse than the last. However, I've learned a lot from the experience!

I sought help from YouTube and various blogs to troubleshoot my issue, initially thinking I might be overdoing the bulk fermentation. However, after making a few more batches, I realized that while I began with a solid dough at about 70% hydration, it would begin to lose its structure during the stretch and fold process. 

While performing stretch and folds, I noticed the dough becoming flatter and stickier. I wondered if I was being too rough in my technique, but I suspect the issue might be with my starte