My loaves have not improved in a linear fashion, it has been a stumbling progression marked by occasional regressions, but that seems so often to be the template for advancement of things. I can comfortably say I think this is my best loaf yet. Though I have still do not feel I have a command for knowing when to turn and fold a loaf to achieve a regular crumb like this one versus large, open air pockets. Nonetheless, this is what I would consider a decent loaf.

8:30 am - I added 95° water during the auto-lyse, combined with the flour brought the temp down to 81°.
9:30 am - Auto-lyse ends, the dough is still 81°. I mix the dough for five minutes, wait ten minutes, then mix again and put the dough in a clean metal bowl and return to the seedling mat.
10:40 am - Fold - The temperature dropped to 70° an hour later, probably a combination of me mixing for five minutes twice (10 minutes apart) and transferring to a new, cold metal bowl.
11:10 am - Fold - The dough is creeping back up, 73°.
11:40 am - Fold - The dough is 75° and will more or less stay at this temperature the rest of the bulk prove. I am using a laser thermometer and taking the temperature of the top of the dough, when I checked the bottom of the dough, the part that touched the bowl nearer or even contacting the seedling mat, the temperature was closer to 80°.

I let the bulk prove run for roughly nine hours, then turned and folded and placed in a banneton and in the fridge. I baked the next morning in two cast iron pans, heating the pans to 500° then baking at 450° for 30 minutes top on, 25 minutes top off.

I like this timing. The loaf it produced has a nice amount of caramelization without there being too much.

Dough
400 g bread flour (Central Milling Brand Organic)
100 g whole wheat flour (Central Milling Brand Organic)
400 g h2o
80% hydration
10 g salt

Levain
10 g starter
50 g all purpose flour (Central Milling Brand Organic)
50 g h2o

What I did right:
I heated the water before the auto-lyse and kept the dough warm, I wet the countertop right before folding and turning and this helped the dough to not stick.
What I did wrong:
I let the dough fluctuate a lot, if I want to keep the dough at a single temperature I need to develop a better method than setting a bowl on top of a seedling mat on the counter.
What I learned:
Keeping the dough at a consistent and warm temperature gives me control over when the bulk prove ends. My oven has a warming drawer so I should check to see how warm that is. Or devise other means to keep the dough at temperature, but I want to see how it behaves at different temperatures.