This came out better than it had a right to...

...considering how I treated it.

The flour is 100% whole wheat, all but about 55g either prefermented in a SD levain or included in a soaker along with some rye chops and home-sprouted wheat berries. 

I had a limited amount of time for bulk fermentation, so I added about 7g of instant yeast for a quick BF. I then shaped the loaf, put the pan in the refrigerator and headed out for the evening. The next morning (17.75 hr later) I took the pan out of the fridge and immediately baked it at 350°F/175°C. I wasn't expecting much, figuring the loaf would be overproofed.

I was pleasantly surprised, my only complaint being that there was little oven spring (understandably).

I can only conclude that bread is a lot more forgiving than I gave it credit for.