Shades of Brown
If you look closely at the crumb of this Workday 1005 Whole Wheat (Bread, 3rd edition)
you can see some different shades of brown; I've never seen that before. Could it be that the bassinage water wasn't worked in completely; parts of the crumb are more hydrated (and perhaps a bit underbaked) compared with the rest?
I had measured out 10% of the water to use for bassinage, but after 3/4's of the folds recommended for the mix, I grabbed the wrong cup and added more water than I wanted. So I added some more flour as well, and did more folds than usual after the bassinage.
Also, do you see any signs of overproofing? The crumb seems more closed than usual.