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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.
Arducius-
I am thinking the hydration is too high
Have been trying to nail Vanessa Kimbells high hydration loaves and just getting more frustrated. Hers is 225g starter 800 white, 200g whole meal, 825g water and 20g salt
The high water content means I get a dough that windowpanes very quickly but doesn’t have gluten development to hold shape and is also under proofed, will reduce water by 100g for the next attempt as that produced a decent loaf.
dancing james
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...