My 29th experiment: 2/3 whole wheat loaf with delayed fermentation

I am pressed for time to bake a loaf for a good friend, Linda. So in this experiment, I prepare the entire dough as one pre-ferment, let it chill overnight, and bake it as it is the next morning. This shortens the preparation time without trading off any noticeably good flavor. This loaf is meant for my good friend who first taught me how to bake. She gives this loaf a very good appraisal, which encourages me greatly. My friend is a great baker. If she says it's good, it's good.

Recipe: Two-third whole wheat loaf with delayed fermentation (make 1 medium loaf)

Ingredients:
- 2 cups King Arthur whole wheat flour
- 1 cup King Arthur unbleached all-purpose flour
- 1/2 tp active dry yeast
- 1+1/4 tps kosher salt
- 2 TB buttermilk powder
- 3 TB non-fat dry milk powder
- 1 TB oat brans
- 1 TB flaxseeds
- 3-4 TB cooked wheat berries
- 1 TB honey
- 1 TB olive oil
- about 1+1/4 cups warm water

Procedure:
1. Proof active dry yeast in 2 TB of warm water for about 5 minutes.
2. Mix flour, salt, 2 milk powders, oat brans, flaxseeds, wheat berries in a medium bowl.
3. Add in the proofed yeast, along with about 1/4 cup warm water.
4. Start mixing the ingredients in the bowl with a fork, adding 1/4 cup of water at a time. Give the flour mixture a minute to hydrate after each addition of water.
5. When the mixture starts to hold together a little, apply kneading by hand. Knead for 1 minute, and allow to rest for 2-3 minutes. Repeat this a few times until the dough becomes soft and well hydrated.
6. Add honey and olive oil. Knead the dough thoroughly to ensure uniform mixing.
7. Allow the final dough to rest at room temperature for an hour or two. Then punch it down once.
8. After punching down the dough once, let it chill overnight in the fridge.
9. On the next day, take dough out of the fridge to warm up on the counter for about 2 hours.
10. Gently fold dough a few times to shape it.
11. Place dough in a generously greased medium loaf pan. Brush a little water on top and sprinkle a little oat bran as toppings.
12. allow it to rest in warmth, covered by plastic wrap, until its height exceeds the pan ream by 3/4". Then carefully score dough with a sharp knife.
13. Preheat oven to 450F.
14. Place loaf pan into middle rack. Turn oven setting to 350F. Bake for 10 minutes. Cover with foil to prevent further browning of the top. Bake for another 20 minutes.
15. Allow to cool for 1 hour before slicing.

Results:

Day 1, 5:41pm, preparation of ingredients:

Day 1, 5:48pm, initial mix of the ingredients:

Day 1, 5:51pm, dough mixed intermittently:

Day 1, 5:59pm, dough well hydrated:

Day 1, 6:10pm, final dough with honey and olive oil:

Day 1, 7:03pm, final dough rested for an hour on counter top; this allows the yeast to grow rapidly in the warmth of the dough before chilling:

Day 1, 7:06pm, final dough punched down and ready to chill:

Day 2, 6:40am, final dough chilled overnight, and taken out of the fridge to warm up:

Day 2, 8:37am, final dough warmed for 2 hours on counter top:

Day 2, 8:45am, final dough shaped by folding gently a few times; observe the strength of the dough:

Day 2, 8:46am, final dough to proof in a generously greased loaf pan:

Day 2, 9:34am, final dough's height after being proofed 1 hour:

Day 2, 9:34am, final dough scored:

Day 2, 9:38am, final dough just before baking; oven preheated to 450F:

Day 2, 9:49am, loaf baked at 350F for 10 minutes, and to be covered with foil to prevent further browning of the top:

Day 2, 10:07am, loaf baked 30 minutes at 350F:

Day 2, 10:07am, loaf's height:

Day 2, 10:09am, loaf's bottom:

Day 2, 10:09am, loaf's side:

Observations:

1. This loaf has a light-colored top because I cover the top with foil very early during the 30-minute baking.
2. It tastes very good!
3. It seems to me that when the dough has some all-purpose flour, it is easier to handle. Maybe it's just my illusion. I find it a lot easier to shape and hold a 2/3 whole dough than a 100% whole wheat one.