Higher hydration, 100% whole wheat, overnight COLD ferment update. One with chia seeds.

We have a long about this going up in the next couple of hours, you might check it out for the full details.
This is 100% whole wheat, 85% hydration, 3 1-hr proofs in the Instant Pot on yoghurt setting, punched and folded in between, overnight in the refrigerator, then one hour in the IP on yoghurt again, folded into the baking tins and allowed to proof up. 425F and 100% steam in the Anova Precision Oven.