Well I’m impressed that it’s not a disaster and I learned a LOT along the way.
Never change too many things with a bake at once. CHECK! ( ignored)
Never try to multitask to the point of complete forgetfulness. CHECK! ( ignored)
Be grateful that even though everything went awry the bread is wonderful . CHECK!!!!
I prefermented 300g out of 1450g loaf. Bennie’s posting made me do it. Wow… look at that open crumb!
I made a Yudane… never ever again. It hates me and I hate it. Tiny lumps . The white streaks are because I did the whole grains first then added the Bread flour component . No idea why, let’s call it a swirl loaf! CHECK!
The temp for the oven was set by my husband , small misunderstanding… and I was making tortillas as well as gardening. Excuses!!
It’s an amazing loaf. So wet impossible to deal with it except as a “ plop” into pan no bulk single rise . I’ve done this before , on purpose, so I at least knew the road I was heading down .
It’s perfection! Flavor, crumb, and this crust!!! Ignore the white streaks. It tastes terrific. 
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And this one ended well. If anyone asks, you were making a marbled bread, right?
Paul
The method wins again! It's hard to go wrong, isn't it? Mix, stir or fold, plop. Good looking loaf, Caroline. The yudane may (probably did) add to the flavor. How much water did you add to how much flour for it?
TomP
Reduce size of photo so loaf doesn’t appear to be on the ceiling (ignore:)
That’s the holiest loaf I have ever seen from you Caroline. The streaks look like puffy clouds. I’m going to try the 40%PFF on my next bake and I hope it comes out with extra flavor and more holes like yours but sans lid of course because I’ve lost mine.
D