Soaking/extended autolyse is definitely helpful. And just using a lot more water overall. Also if you have a coarse-ground flour you can also sift out the bra

Soaking/extended autolyse is definitely helpful. And just using a lot more water overall. Also if you have a coarse-ground flour you can also sift out the bran, soak it separately and fold it into the dough later, which allows the gluten to develop a bit without getting cut by the bran. That’s kind of a pain though so I don’t usually do it.