In my opinion high hydration is hugely overrated, it's more of a bragging tool / skill than anything else. Try a few loaves at 65%-75% and see what results you get. You should find it easier to get more consistent loaves and then you can work on upping hydration from there.
You'd be better off just baking uncovered on the hot metal plate than putting it in a wok, in my opinion. I'd imagine the fact that the bread is essentially being cooked upside down won't help with your rise as it will want to fall into the curve of the Wok.
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