I, who had never baked anything in my life have been successfully baking bread by the NY Times Bitmann  recipe. My success has been with white flour. However, when I use whole wheat flour even though the dough rises dueing the 12-16 hour period, the  resulting loaf is not as high or airy as the white flour loaves.

1) Can anyone advise me on any modifications required to successfully bake whole wheat bread with this method.? 

2) I notice that my folded dough does not rise any further during the 2 hour covered rest period prior to baking.Any comments?

The flour I use is King Arthur White Bread flour and  both King Arthur Regular Whole Wheat and special white whole wheat. 

Your comments would be appreciated.

Thanks!