Thanks for a useful article. Would you kindly clarify why you recommend using AP rather than bread flour for a more open crumb?
I am working on high whole wheat % high hydration doughs with commercial yeast. My base formula now is 80% KAF whole wheat and 20% KAF high gluten flour at 90% hydration. I make an overnight poolish with 1/3 of the flour, and I bulk ferment in the fridge overnight; I proof the dough at room temp.

This dough, and a 100% WW pizza dough at 68% hydration with 5% oil with the poolish and the retarded fermentation have extensibility problems. They snap back when I try to shape/stretch them. As a result (I think) I'm not getting as much oven spring or as open a crumb as I would like.

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