Lol! I know what you’re going through.
Try this -
https://m.youtube.com/watch?v=HlJEjW-QSnQ&t=595s
It’s a time consuming process, but it’s worth the results. She uses 80% hydration. I’ve found 60-65% gives a better, tighter crumb for sandwiches.
I just finished mixing in my starter, salt comes next, then all the folds/lamination.