No, this is strictly for kneading at the beginning parts of the process.

I sometimes do this if the dough is super slack and wet and really needs a boost. I only do it at the beginning stages of bulk, though. Great Q, Paul!

You cant overmix by hand, so I would not worry about that. It sounds like you need to reduce the water in the recipe you're working with to better suit your flour!

Hi
this is the recipe and issue in having with my slap and folds. It kind of felt strengthened midway through then I kept going, won't
wetting my hands as I went but it then just kind of seems to fall apart. Can you be too aggressive with it and break the gluten.
I had recently made this recipe and only put in half the water this time so I was hoping to see it gain the resistance. I gave it an extra 3-4 minutes if kneading to see if it would come back but it seemed to stay broken and a blob. It feels like it has some structure with the stretch and folds stage but I don't think I ever got to the window pane stage and kept deteriorating instead of building in the kneading. So I stopped and kept going to the next stage.

I've had really good success with a seeded sourdough that is usually my go to but have not had great luck with working with wet dough and feeling like it's got strength as well as getting much oven spring

It's okay for the dough to break apart a bit, just keep mixing until it comes back together, then do the slap and fold!

At least one French expert advises against using fresh flour, preferring flour that has "stabilized," or rested for at least 3 weeks.
This may be causing some of your problems. Good luck!

My understanding is that this is very normal as the salt starts acting on the dough. Basically, keep going until it starts pulling itself back together, or just do more stretch and folds during bulk fermentation.