I'm a big fan of underpitching and over-oxygenating with saison yeast. You don't want to underpitch to the point of possibly stalling the fermentation, but something like half the number of cells you would normally pitch is a good starting point. I usually do 40-60 seconds of pure O2, but for a saison bump it up to 100-120 seconds. Not so much for the purpose of stressing the yeast, but to set up a robust growth phase, which will really increase water formation. It's a farmhouse style, nothing wrong with playing loose with the rules!