Cornmeal-Wheat bread with biga

I developed this loaf as a compromise between my partner and I. He likes soft sandwich breads that are either white or have a small percentage of whole grain - light, soft, fluffy. I like big country loaves at >50% whole grain - strong crusts and a hearty crumb. Between us, we've eaten 3/4 of this loaf in 2 days, so it seems to have hit the spot. Here's what I did:

For the biga: mix 180 grams AP flour, 70 grams coarse yellow cornmeal, 170 ml water (80 degrees F), .5 g of yeast until incorporated. Cover and let ferment at room temperature until tripled in volume. On a warm day, this took 11 hours, but in colder weather, I imagine could be as long as 14.

For the final dough: mix 250 grams whole wheat flour, 230 ml water (100 degrees F), 2.3g yeast, 11g salt - mix just to incorporate, then add the biga torn into chunks, and mix by hand (I use the Forkish pincer method) until fully combined.

Bulk ferment 3-4 hours, with 3 S&F in first 90 minutes. Pre-shape, rest 10 minutes, and then final shape. Proof one hour, slash well, and bake at 445 F for 20 minutes covered, 25 minutes uncovered. 

Upon reflection, I think it could have taken a little more water, maybe an extra 20-30ml at the final dough stage. I may experiment with this in future.