This was an interesting bake. I made a honey lemon whole wheat yesterday, with 25% whole wheat, the zest of an entire lemon, and lots of honey (which doubled the typical BF time). I inadvertently let the dough more than double and thought for sure it was going to be wildly over-proofed. Realizing my mistake, I quickly shaped it, popped it in the fridge for a 12.5 hour CR, and did a cold bake this morning. How the dough had enough left in the tank to provide this much oven spring is a bit of a mystery - I won’t lie. 😂
