My 111th loaf: Whole wheat flat bread

After a day of exuberant successes with baking, I encounter a flop again. This time, I guess the primary reason is still the shortage of time, though my dough has been given days to ferment.

Recipe: Whole wheat flat bread (1 loaf)

Ingredients:
- about 2 to 3 cups KAF whole wheat flour
- water
- 1/2 tp salt
- 3 TB honey
- 1.5 tp active dry yeast
- 3 TB oil

Procedure:
1. Mix 1/2 cup flour with 1/4 cup and 1/2 tp yeast to form a soft dough. Chill and allow to ferment overnight.
2. Feed the culture after 2-3 days. Allow to sit in room temperature for half a day. Return to fridge at night.
3. Feed the culture one last time. Allow to sit in room temperature.
4. Add salt, honey, and 1 tp active dry yeast dissolved in warm water to culture. Mix to form dough. Adjust hydration accordingly.
5. Bake at 350F for about 30 minutes.

Day 1, 8:51am, initial culture of 1/2 cup whole wheat flour, water, and 1/2 tp active dry yeast:

Day 4, 12:40pm, on the 4th day:

Day 5, 12:37am, feeding dough:

Day 5, 6:24pm, culture stirred:

Day 6, 5:40pm, culture growing:

Day 6, 5:52pm, state of the culture when just about to add remaining flour, 1 tp yeast, salt, honey and oil:

Day 6, 6:16pm, gluten developed in dough:

Day 6, 6:20pm, dough done (actually too moist this time):

Day 6, 6:40pm, dough to proof:

Day 6, 6:40pm, dough's height to proof:

Day 6, 7:06pm, dough risen 26 minutes on warm stove top:

Day 6, 7:07pm, dough to bake at 350F:

Day 6, 7:30pm, loaf baked 25 minutes:

Day 6, 7:32pm, loaf top brushed with butter:

Day 6, 7:42pm, loaf baked 35 minutes:

Day 6, 7:42pm, loaf's corner:

Day 6, 7:43pm, loaf's top:

Day 6, 8:19pm, loaf's bottom:

Day 6, 8:19pm, loaf's interior:

Observations:
1. This dough has all the smoothness and gluten it needs for a good bread.
2. However, it is probably too moist and does not have the time needed to rise properly. Therefore, the loaf ends up very dense.
3. This loaf has a rather rubbery texture.