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The above had 253ml water at the start of a 5 hour autolyse with 255g strong bread and 70g wholemeal. Levain was around 6 hours, incorporated that first, then dimpled in the salt half an hour later. Then did a fold on the counter, then lamination. After that, 4 coil folds spaced 45 minutes apart, then 90 minutes before shaping. Spent around 12 hours in the fridge...
As for recipes, have generally stuck with a method for several months before wanting to throw the towel out...
cmburns-
5 hour autolyse sounds very long, and you are adding all the water at the beginning.
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253ml water ... 255g strong bread and 70g wholemeal
That seems quite high hydration, which will make things harder. My basic bread recipe is 400g flour, 200g water, 200g starter. Sticking with one recipe and getting it right most of the time is a good idea - it can make it easier to figure out what's wrong if the recipe is constant.
I use Doves flour though which really doesn't seem to like high hydration and every time I try something wetter I have issues like you describe.
dancing james
Arducius
Possibly over proved. Also it could be how you are incorporating the water. I add about 80% for autolyse and then add the rest in approx 50ml stages when I knead in the salt.
Ways to reducing proving could be- shorter proving time, less starter or colder ingredients or colder proving location. Also different flours absorb water differently so blindly following a recipe may not always work as it was specced for different ingredients.