50% Whole Wheat loaf, and a few things I have learned about opening up the crumb with higher whole grain percentages

I have seen some users ask questions about how to open up the crumbs of their loaves, and often people primarily comment that they need to reduce their whole grain percentages (even when as low as 20%) or use all white flour. I thought it might be helpful to share a few things I've learned that help to open up the crumb of higher whole grain loaves:

1. Long autolyse – a longer autolyse helps to hydrate the increased bran, which decreases the likelihood it will cut through gluten;
2. Higher hydration than feels right – when you initially mix doughs with higher hydration it will feel like a soup that will never come together. However whole grain flours are very thirsty and the dough will feel much more mormal after a long autolyse
3. Less starter and longer bulk – this will help hydrate the bran, and bring in less flour with already degraded gluten.
4. Very gentle handling – with higher whole grain there is always a risk of tearing the dough, so I only do very light coil folds as needed
5. More shallow scoring as the gluten is weaker, and won't be able to raise the dough as much as a mostly white flour dough

Would love to hear what others have learned as well!

Recipe for this loaf:

200g strong white flour (50%) 200g whole wheat flour (50%) 352g water (88%) 8 salt (2%) 60g 50/50 whole wheat white levain (15%)

Method: autolyze flour and water 3 hours, mix in starter, wait 30 minutes and add salt, wait 30 minutes and laminate, 3x coil folds 45 mins apart, bulk to about 60% increase took about 8 hours from initial mix at about 75f, shape with no-preshape and cold proof 14ish hours, bake at 450f 25 minute covered 20 minutes uncovered