UPDATE: 100% whole wheat, high hydration, COLD ferment sandwich loaf.

WE had another stab at our high-hydration, overnight cold ferment in the 'fridge, 100% whole-wheat loaf. It worked out VERY well, but I suspect due to a minor error I made in my Baker's Percentages spreadsheet that I may have had 2-3% greater hydration than the 85% I was aiming at.
I watched a physician here on You Tube bemoaning store-bought bread but eschewing eating it due to the additives. He prefers Ezekial's, which is wholesome, but, is, in my opinion, like chewing cardboard. The ONLY things in this loaf are whole wheat flour, purified water, reduced salt (1%) but enough, extra virgin olive oil and organic honey. Another example of why I make my own food as much as possible -- I know what's in it.
Due to its elevated hydration level I could not get a good score in the dough before it went into the oven. The bread though, is perfect. Light, tender and with a great flavor which I attribute to the overnight proofing in the 'fridge.
I proofed this dough three times for an hour in the Instant Pot on Yoghurt setting, punched and folded in between. Then in the 'fridge for ~12 hrs, another hour's proof in the IP again and a final proof at the end.
425F in the Anova Precision Oven with 100% steam for 20-25 mins, then zero steam at 375F for 5-10 minutes.
I tried putting some Chia seeds on the smaller "surplus" loaf but it didn't work that well since most of them came off while I was trying to get the loaf out of its foil tin.
About all that's left here is to try another flour -- I use King Arthur, but I have a bag of Bob's Red Mill to try.