Stretch & Fold elastic dough

I am testing the Five-Grain Levain using a no knead, stretch and fold method. This dough uses BF, whole ground wheat, and a high percentage of seeds (soaker). The dough is fairly elastic and doesn’t want to stretch easily. I have delayed the S&F to 1 hour in order to let it relax more. I am also fermenting in a proofer @ 77 degrees.

Any ideas that will help me with this?

Dan