Today's sourdough country loaf

This is the country loaf that I mixed up yesterday and baked off today. I made it with 600g bread flour, 48g rye flour, 30g whole wheat flour, 170g chef (100% hydration) 525g water and 15g salt, Yesterday I dissolved the chef in the water then added it to the flours and gave it a 40 minute autolyse. after that I gave it a nice set of slap and folds adding the salt. I continued to fold it until it seemed properly developed then let it ferment for an hour at room temp. at the thirty minute mark I gave it a stretch and fold, then another at the hour mark. I then retarded it over night. Today I removed it from the fridge and let it sit at room temp for an hour and a half or so, then divided, pre shaped and shaped it and let it proof for almost two hours, I preheated the oven and my stone to 550, gave it a generous steam and baked it for around fifteen minutes at 470, then another fifteen or so at 450. It smells amazing and tastes real nice to.