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Tried this technique last night. Either I was doing it wrong or I had way too much water. I watched the vid 3 times whilst I was trying it so pretty sure it was the latter. What sort of ratios are you guys doing when you do high hydration? I just made mine up on a whim - 400g flour to 300g water. The dough was super sloppy even after it had come together with the slap method.
I ended up basically baking a puddle but it rose in the oven and ended up sort of looking like bread but nowhere close to my normal efforts.
Arducius
@Drakien
Cheers! A new technique I learned this week was how to work high-hydration dough, from this video of Richard Bertinet: https://www.youtube.com/watch?v=cbBO4XyL3iM