Norma, That's a great link and I had one failure myself due to improper gluten build up. I did a no knead with AP and no way jose. I'm trying to stay away from parbaking but it may be a reality unless a strong flour is used or the dough is S+F ed for a long time. I'm talking 95% hydration here.
I donít have any idea how what hydration that Rose Beranbaum focaccia dough I tried, but it must have been really high. I use volume measures for that dough. I did use regular KAAP for that focaccia. I donít know if anyone is interested but, I also tried other higher hydration dough on that same thread. Another one was at Reply 111 http://www.pizzamaking.com/forum/index.php/topic,9946.msg88032.html#msg88032
I really didnít know at that time how to use the preferment calculating tool (and think I fouled up with adding the preferment, and then adding that to the hydration), but I think that dough also was a higher hydration and needed different steps to get it usable.
Since you are talking about 95% hydration with a lower protein flour, it will be hard to be able to develop the gluten enough. Did you try something like a double hydration, double flour addition, and then also doing stretch and folds? Many really high hydration dough for bread can finally be strengthened enough by doing those methods. At least so far, in the limited experience I have had with bread and dough, it might be possible.
I will be interested in seeing your results and see if you had to parbake first if you use 95% hydration.