Baking Stone to Loaf Pan Changes

Toast

I can make a nice Workday 100% Whole Wheat 80% Hydration with King Arthur Whole Wheat Flour and no additions at 80% hydration on a baking stone.  The dough holds its shape pretty well.  

But...

  • My wife loves 100g of whole walnuts added; I add them with a lamination fold about 90 minutes into bulk fermentation
  • We both agree that KA Golden Whole Wheat flour tastes a little better
  • The Golden Whole Wheat flour is slightly lower in protein than the regular whole wheat and spreads in the oven at 80% hydration with 100g of walnuts

I tried doing more folds to strengthen the dough; it still spreads.  I tried reducing the hydration to 75%; bulk fermentation takes nearly twice as long (~20 hrs vs 12), and maybe I mishandled the proofing (at room temp rather than overnight in the fridge) and ended up with tasty open crumb frisbees.  

I decided to bake the next batch (in 2 weeks; I alternate between this bread and some kind of rye) in loaf pans.  What if any adjustments do I need to make for loaf pans (2  pans 9" x 5") - hydration?  baking time/temp?

Thanks