94% Whole Wheat Sourdough

After last weekend's success doing a cold retard during bulk, I decided to try it again, but this time with a whole grain loaf.  It's been quite a while since I made a 100% whole wheat loaf and I have some flour I want to get through.  This one's not quite 100%...  I used my white flour starter refresh again for the inoculation.  I kept the method the same and am happy to say it worked again for me.  My summer schedule gets pretty crazy, so I'm glad I tried out this method as it gives me just a little more flexibility. 

Final Dough
475g     Whole Wheat Flour (King Arthur's)
356.3g  Water
8.6g      Salt
64.1g    White Flour Starter (from 12 hour refresh)

1)  Combine all ingredients except starter and saltolyse on the counter for 1 hour.
2)  Combine starter and saltolyse by pinching/squeezing/mashing them together.  Do not stretch or fold.  Goal is to get a complete mix without developing gluten.
3)  Cover and bench rest 73-77 deg F for 1 hour.
4)  Do two sets of bowl kneading until you get resistance.  Should be 12-16 folds.  10 minute rests between sets.
5)  Bulk ferment at 76-78 deg F until you get some puffiness and maybe a 10-15% rise.  Do a bowl Stretch and Fold every 45-60 minutes during this step. (It was 4-4.5 hours for this bake.) 
6)  Place in refrigerator overnight (I went 12 hours for this bake)
7)  Remove from refrigerator and let warm on countertop for 30 minutes.
8)  Light bowl Stretch and Fold and let warm for another 30 minutes.  Watch for dough gaining activity and starting to rise.
9)  Preshape and bench rest for 20-30 minutes.
10)  Final shape and then final proof at 76-78 deg F until dough well risen and jiggly (this bake was about 2.5-3 hours)
11)  Pre-heat oven with Fibrament stone at 460 deg F for 1 hour.  Set up oven for steaming.
12)  Bake at 460 deg for 1 minute and then drop oven temp to 400 deg for 19 minutes.  Vent oven and finish the bake at 425 deg F until you have a hollow thump. (It was another 15 minutes for this bake).

Will try it for the first time at lunch today, but it does have a good wheat aroma with almost a hint of sweetness.