So I tried shiao-ping's Pane Ancienne recipe, or modofication thereof.
When I tried to hydrate my wholemeal at 87% it basically just poured through my hands. I added flour to get an 80% hydration and it just barely held together for folding. Granted, I did not refrigerate for 24 hours, but used sourdom's pane francese procedure, so I was trying to fold after about three brief kneads and spread out over about 50 minutes. After the first knead it was still dripping out of my hands so I abanonned ship and enough added flour to get it to 80%. The resulting loaf came out pretty good and with a bigger crumb than the 75% hydration I usually go for, so maybe I'll try it again, but I don't see how I could have got to 87%. Maybe the overnight in the fridge is the answer? I would add that with this much hydration I don't try to free form the loaf, but bake it in pans, as I am trying to use it in sandwiches.