I'm building pain au son (levain) formula, 25% fine bran, adding VWG to make 13% protein dough (ignoring protein content of the bran. The VWG firms up the typical gooey cakey crumb of whole wheat bread and prevent the dough from being torn too easily during S&F. I like the overall impact of adding it), 90% hydration (judging from the consistency, I can safely up the hydration to 95%). I rely solely on S&F. I added 1 g yeast, 556 flour weight

Problems:
-Despite nice volume after proofing 2 hours, never had satisfying ovenspring. It's my 53rd batch of whole wheat disasters lol (but I'm enjoying the whole process)
-Eventhough I once had a nicey domed dough by the end of final proofing, I often torn my dough after final shaping, but not dramatic. Just not pretty

Question: should I up the hydration to 95% and mixer knead instead until pass windowpane? I feel whole wheat needs further dough development compared to regular dough, and I'm always racing with time so the dough won't get too acidic and weak

thanks

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