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Thanks. 98 is what I was referring to, there's no mention of adding the water incrementally in those steps top left of the page. Then the bassinage thing appears contradictory in terms of when to add the salt. Weird.
At the weekend I added all the remaining water and it was pretty much swimming. Just ended up with an impossible sticky blob. In 12 months of this business it's the only time I've abandoned. This time round I managed 65g (including the 25g with the salt) before deciding it was enough. That still left ~150g remaining which seems like a lot, although she does acknowledge it varies with flour.
Managed to preshape it into something decent looking this time. Certainly feels full of air...
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Brun
See page 98. After autolyse add retained water in 25g increments. Until you have about 50g left use some of that final bit to help incorporate the salt and the last bit for wetting bands for stretch and fold.
The technique works but I just cannot get the full hydration breads to not be a slop.