How to achieve an open crumb with the dough made of low protein flour.

My attempt:
Build the structure at the early stage of the bulk fermentation and leave the dough untouched.

I am in Australia. I used Organic Unbleached Plain flour from Kialla Pure Foods. The protein content of the flour is only 10.5%.
First, I reduced the amount of water to 70%.
You need to adjust the hydration rate according to the flour. Even at 70% hydration, the crumb of the bread feels tender and moist. It is as good as if not better than high hydration sourdough made of stronger flour.

I tried to build the structure early on. After the lamination, the dough was left to catch gas. No stretch and fold or coil fold. The entire bulk fermentation was 5 hours and I stopped handling the dough after the first 90 minutes.

Here is what I did.
11:30pm I fed the starter at 1:5:5

Next morning,
I mixed flour, water (70%), starter (20%), and salt (2%).
(I was preparing for 2 large loaves, so the total weight of the dough here was 2kg. For one loaf, please base the flour weight as 500g.)

At first, I used my stand mixer with a puddle attachment. I find the puddle attachment mixes very quickly and evenly. It took only 60 seconds to get a shaggy mass.

After letting the dough rest for 30 minutes, I changed it to the kneading/spiral attachment. I let it run at relatively slow speed (Kenwood Chef XL, Speed 3) for 3 to 4 minutes. I waited till I started seeing the gluten strands pulling at the bottom of the bowl but not quite to the stage the dough lifted off the bottom of the bowl.
I tipped it onto the benchtop and folded for a few minutes. It is like a slap and fold but I would name it as my version, ‘Gravity Coil Fold’. It is the same method as coil fold since it is creating layers as I am folding the dough horizontally and vertically. The difference is that instead of pulling up, I am using the gravity to do the job.

Initially, the dough’s surface was taut and firm. As I kept going, the dough became soft and smooth, then the surface started becoming taut again. Also, the dough started sitting high when it was flipped. It also felt light. That’s the que to stop.

I let it rest for 10 minutes before I stretched it out thinly to laminate. This makes more layers, and each layer will trap gas.
I transferred it to the clear, straight-sided container to monitor the rise.
I let it rise by 60%. The finished dough temperature was a bit over 25C/77F.

Pre-shaping was on the tighter side as I felt that it could do with a bit more structure. I left it for 20 minutes on the bench to relax and shaped it. It went into the fridge for overnight (20 hours).

I baked it at 240C in the convection mode for 6 mins and applied the functional scoring. Then, I put it back into the oven for 20 more minutes before taking out of the pan and baked for 18 mins at 220C.

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