I often use the big mixer with the dough hook because I don't have time, but the no kneading just mix, rest for 15-45 minutes then stretch & fold every half hour is so pleasant. Feeling the dough develop, getting lighter and stronger each time, not really counting the rounds because it tells me when it's ready to be left alone to rise. It's a very enjoyable process, and more reliable for me than a more standardized method.
Here's the results of that dough
Beautiful large loaves!
How much whole wheat do they have in the dough?
I do 350g whole wheat and 650g strong white flour, 20g salt, 200g starter (100% hydration) and between 650 and 700ml water, this round right smack in the middle with 675.
So about 1/3 whole grain for the rustic loaves, which to me makes them seem like white bread - they can go up to 50%, I do that sometimes with rye because I like that denser, and the flavor is better with more, I do not want rye to feel like white bread.
That's the long version, lol. Short version - 1/3 whole grain, 2/3 refined white.
It's really personal taste. I have been gravitating to more and more whole wheat. Now I do mostly whole wheat fairly often, with some VWG added to get a bit of volume.
Perfect Loaf has a good 100% whole wheat sourdough sandwich bread recipe, I have done that one. Extreme hydration - dough very sloppy, needs a loaf pan but it works well. That's the only whole whole grain one that I do. If I recall correctly the starter is still white flour so I guess not quite 100% but really close to it and tastes so good.