Has anyone tried 80% hydration and above to get a very airy and light bread

Recent sourdough bake. 73% hydration, 65% bread flour, 20% spelt and 15% wholemeal

Goddamn she's a beauty.

Just sharing some tips I learned along the way to mastering sourdough

1. If you're chasing great oven spring and ear, not necessarily you have to go up to 80% hydration. Not all bread flour can absorb so much water. Too much water may compromise the gluten structure

2. include the starter into your calculation and Aim for 72-73% hydration. If your bread flour can absorb a lot of water then you can up if.

These are the two main ones I can think of at the moment. Got other factors too, will share some other time