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@Thrustvector
I find anything above 25% wholemeal does make for a denser loaf; what kind of results do you get if you just use extra strong white?
I tend to use a wet dough with minimal kneading and handling and just let time do the gluten development - I make an overnight sponge and then prove the dough for anywhere between 12 and 24 hours (for the latter I tend to leave it in the fridge overnight.) I've always found it relatively insensitive to proving time - above 3-4 hours, a longer rise mainly just makes for bigger holes and a stronger flavour.