Enzyme activity vs. yeast/bacterial activity vs temparature
I was reading Whole Grain Breads by Peter Reinhart, and he explains at length on the benefits of delayed fermentation he learned from Philippe Gosselin. The summary is that Gosselin mixes cold water and flour, refrigerates overnight, and then mixes the dough the next day. PR says that he approximated the method by mixing yeast+flour+water and then refrigerating immediately. The interesting claim here: PR says the extra flavor in the Gosselin method is due to enzyme activity releasing sugars into the dough, and his method does the same. This makes me ask: when you refrigrerate *with* yeast as PR advocates, both enzyme activity and yeast activity is slowed down. Then why is this a good approximate of the Gosselin method, which clearly gives a headstart (however small because of refrigeration) to enzymes? The PR explanation and the method don't seem consistent, unless it is the case that yeast activity is slowed down much more under lower temps than enzyme activity.
Second, PR advocates a hot or cold soaker made of whole wheat flour in most of the recipes. He advocates adding salt to the cold soaker to control enzyme activity so that dough doesn't get destroyed, which seems to make sense. But when making a mash (or hot soaker) of whole wheat flour, he omits the salt. In addition, he keeps the temperature around 160F to maximize amylase activity and suggests a 3 hour "holding period" at that temp to release sugars. (I tried that, it does release sugars and the hot soaker becomes quite sweet after about 3 hours). Now that soaker should have a LOT more enzyme activity than the cold wholewheat soaker to which we add salt. These two methods seem to conflict with each other as well. Can someone please explain this? (BTW, in both hot/cold soaker methods, the rest of the recipe seems approximately same too, so I don't think I overlooked some important enzyme-compensation process in the recipes).