@Barb So I did my (arbitrary) homework building mild Pain de Campagne formula, 5 batches, I always pureed the levain for 10 seconds. All turned out fine (all problems I encountered were not blender-related)

I took advices in the articles. I succeed. The rise was sluggish with 20% prefermented flour, so I increased it to 30%

Overall: 80% hydration, 20% whole wheat, 10% rye, 2,4% salt, 30% PFF)

Levain: all the WW and rye. 50% hydration. starter: flour:water 1:10:5. Took 9-10 hours

Method:
-20 min autolyse with salt. A couple of S&F 20 min interval, until my dough resisting stretch. From mixing to shaping I keep it no longer than 2 hours to keep it mild. I didn't seek size increase during bulk
-during proofing, the dough doubled in 4 hours. But didn't pass poke test. I intentionally overproofed to 6 hours on other batch. Didn't pass poke test either. Weird

What I will try next:
-prolong bulk a bit more
-3 stages levain, with cold bulk. So it can fit my schedule better.
-Maybe a pinch of baking soda :D

I like the fluffy texture. When toasted, there's nice texture contrast between the shattery external part and fluffy internal part. I think it has something to do with bread flour and high hydration

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