I got a 10-Kg bag of Laucke wholemeal flour. I think it's 100% extraction. I had another go at making a miche-style loaf.
The final dough was 85% wholemeal flour and 15% white bread flour, with 73% hydration.
I had trouble with the loaf maintaining its shape. I folded the dough 3 times during bulk fermentation and I let the loaf rise in a round bowl.
When I tipped it out onto a baking tray (my peel) to transfer to the oven, the loaf lost it's shape.
The finished bread cooling out the oven.
The flavour is very nice.