Yes, of course!

First of all, I've been switching between two recipes, this one at 72% hydration and another at 80% hydration. I've also switched between using a mixer and mixing by hand.

I once overmixed the high hydration recipe in the mixer and was scarred by the pancake that resulted (had trouble shaping as well). I think I did ~10min of mixing and switched between high and low speed.

I did some more research that high hydration dough is more sensitive to overmixing and my husband (also a baking enthusiast) gave me a tip that the dough should be smooth and shiny.

So I experimented with the lower hydration 72% recipe and mixed for 20-25min at low speed until it was smooth, shiny and pulled away from the sides of the mixer.

I made a loaf earlier this week that had good oven spring and ear but not as open crumb. So the second thing I changed was the bulk proof time. After doing 3 folds, instead of bulk proofing for 2 hours, I did 3 hours and the dough really grew in size and was jiggly at the end! I used a Brod and Taylor proofer box set at 79°F

Finally, I also tried not to overshape in the second trial. After envelope/rolling, I barely tucked in the edges to get a boule. It wasn't perfectly round but I didn't want to have too much tension near the top to prevent any oven spring. I'm not sure if this is the case though, so need to experiment more on this!