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What hydration? I think I take it too far, current lot is about 75-77.5%, but I reckon I could do with cutting it down a bit so it holds its shape better without over mixing.
Nef-
I mix at 70% but my starter is 100% hydration so when I add a few hundred grams of that it ups the overall level slightly.
I haven't had much success will higher hydration loaves - I don't get as good a structure normally, however the @dancing james method of gradually adding the water throughout rather than dumping it all at the beginning is interesting.Not sure what would be the benefit of higher hydration (say 80%) but it does seem that the international society of internet sourdough dickhead bakers* use it as a barometer of baking skill.
*Hoping to get accepted as a member next year
Bainbridge
Started off with Tartine then have picked up bits and bobs from FWSY. Been making sourdough for about 10 years now so my method has probably evolved a bit away from both of those.
Most consistent improvements for most people are using a Dutch oven, and a cold overnight prove.