Pain Au Levain with a splash of rye

Just wanted to share this photo.  I was very pleased with this bake.

2 cups ripe levain

2 1/4 cups spring water

3/4 cup whole wheat flour

3/4 cup rye flour

3 cups all purpose flour

Autolyse for 1 hour

1 tbsp sea salt

4 stretch and folds at 40 minute intervals

Ferment at room temp for two hours after last stretch and fold

Overnight ferment in fridge

In the morning, divide the dough and rest for thirty minutes

Shape and proof in bannetons in fridge  (this batch was proofed for six hours, but that was due to a scheduling necessity.  If I had been home the entire time, I probably would have proofed them for less time).

Bake at 450, with steam for the first twenty minutes.