Sourdough

I have a question regarding the European Brown bread that is featured in one of the videos. I followed the recipe very closely and made this bread twice now, and it is one of my favorite recipes to date. Very flavorful and the smell is so awesome in the kitchen. My only issue is how long it takes me to slap and fold until it seems the dough is ready for bulk fermentation. I think it took close to an hour of the slap and fold technique, done on a wooden cutting board, room temperature about 71 degrees. I never used any extra flour too "cheat", but the process is exhausting.