I've been experimenting with 80% dough lately. I use a no knead process, initially turning the mix every half hour 3 or 4 times. I do an 18 hour cold ferment either as a batch ferment or in a basket after shaping with the stretch and fold method. Though the crumb is nice and open, I haven't been able to get the dough elastic enough to get the 37 oz. loaves to 'stand up' to my satisfaction.