Re: Building/developing gluten strength?

I think you might let it rest a bit too much,
I use a spiral mixer as well. When the dough looks correct, I let it sit for 15 – 10 minutes. I stretch it as big of a sheet as I can and fold it, I will do that 3 – 4 times and finally shape it into a big ball and let rest for 2 hours.
I divide and shape it into individual balls and let cold ferment,
It works fine for me and is way less time-consuming.