Best Bread Ever, Really

Make a flour mix, 2.5% whole wheat, 10% dark rye, the remainder first clear flour. Grow a starter with said flour mix. Two days before baking bulk up starter sufficient to meet the next sentences requirements. Day before baking mix a dough using 40% starter, 90% hydration (really) and flour mix. Autolyze for an hour, add 2% salt, lazily stretch and fold for a day. Form boules, place into linen lined baskets heavily dusted with 50/50 rice flour/AP flour. Let rise for about an hour and then retard under refrigeration overnight. Heat oven to 450-500 degrees with whatever pots you are used to using for the no-knead trend. I use 1 gallon cast iron pots and 1 kg loaves. Turn dough out of baskets, slash, and bake off 30 minutes in the covered pots, and 20 minutes on a stone. Don’t eat until at least the next day, as the flavors need to develop. If you can bake a better bread than this you got me beat.