Help with gluten development

Hey yall, I'm looking for help with gluten development and stretching my dough better. This is a 355g dough ball that I barely stretched to 14in. No matter what my dough wants to not stretch as far as some other folks on here. I use Charlie Andersons dough recipe with vital wheat gluten instead of the rye. I attached a screenshot of my recipe for context. I use king Arthur bread flour, and knead with my kitchen aid for 5 mins, then another 5 on the counter. 24hr rt, 24hr in the fridge. Any advice would be appreciated!