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Hmm ok - will have to look at that. My strategy for high-hydration doughs is to do the Dan Lepard thing of minimal kneading and handling, and relying on time and the wet dough for gluten formation. I then bake in cast iron; doesn't always make for a particularly photogenic loaf, but gives decent enough structure.
Thrustvector-
https://www.sourdough.co.uk/glossary/bassinage/
The chef I recently spent a day with baking used to work with Dan Lepard. He only recommends two books on baking, Kimbell’s and Lepard’s
dancing james
It’s detailed in her book.
It’s sort of retaining some water and adding it incrementally during stretch and fold.
Am just in the process of making a loaf which will be over 80% and by adding the water slowly I have avoided (so far) from making a liquid dough.
Am doing stretch and fold and then sprinkling the ball of dough with water
By the time I do the next stretch and fold it seems to have absorbed the fluid and the action on the dough kind of makes it thirsty again.