Saturday's bake: Sourdough with a bit o' rye

I've been playing with bwraith's no-knead sourdough formula and tried to adjust it for the vagaries of October in Wisconsin.  I've landed on what seems to be a fine method (for October in Wisconsin).  

With apologies to bwraith, whose baker blog I've been stalking, here's the formula I used:

50 g 100% hydration starter

320 g water

450 g flour (roughly 10% rye, 45% each AP and Dakota Maid bread flour)

9 g salt

I mixed Thursday night and let it bulk ferment until Friday morning, probably about eight hours.  I stretched and folded twice before bed and once in the morning at no set interval.  After stretching and folding Friday morning I put it into the refrigerator.  Returning home after work (ten hours later) I took it out of the fridge, de-chilled, and formed into one boule and one (sort of) batard.  A boule-tard.  When I was about to pre-heat, my lovely missus suggested going out for dinner.  Back into the fridge it all went.  

Saturday morning, I preheated, slashed, and baked at about 500F on a pizza stone, under an upturned and preheated cast iron dutch oven.  That's it.  On a whim I grabbed a maple leaf for a try at stenciling.  That became the gift loaf.  The other was the workaday loaf that we're still enjoying.  The flavor is great: chewy crust, springy crumb, ever-so-slight tang.  Oven spring was out of control - - maybe more proofing time instead of just popping from the fridge into the oven?