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In my opinion high hydration is hugely overrated, it's more of a bragging tool / skill than anything else. Try a few loaves at 65%-75% and see what results you get. You should find it easier to get more consistent loaves and then you can work on upping hydration from there.
Saffronspokes-
I’m actually fairly happy with this loaf. It tastes amazing. I will probably keep the same method and just keep a better eye on my starter. Which I think is the weak link.
I need to buy some better quality flour than the shit from Tesco.
I was reading a tartine bread book yesterday and followed that method.
Light_EDDed
Ironically I did manage to get more water into the dough this time with gradual addition as per DJ reccomendation