Wild Rice Flour & home made rye malt, 100% sourdough loaf

Thanks for the all the positive responses. They are greatly appreciated! The loaf was light, moist and the wild rice flour added a very nutty flavour. A basic outline of my method for a single 1000g loaf is below. I can add more detail to any section if anyone wants. Please let me know what you think.

Ingredients: in bakers percentage (and in grams)

Organic hard Canadian bread flour: 65 (337g)
Organic Canadian wild rice flour: 35 (181g)
Water: 70 (362g)
French unprocessed Ile de Re sea salt: 3 (16g)
Ripe starter: 15 (78g)
Homemade malted Organic rye powder: 5 (26g)

Day 1:

5pm - expand/refresh starter. Water (26g), bread flour (26g) and starter that I keep fridge (26g). This will make a total of 78g of ripe starter. Rest at room temperature

Day 2

7:30am - create levain using 1/3 of the total flour content, 1/3 of the total water and all the expanded/ripe starter (see above). Bread flour (112g), wild rice flour (60g), water (120g), expanded/ripe starter (78g). Rest the levain at room temperature.

4:20pm - add the rest of the ingredients to the levain (see above) to make the final dough (excluding salt). Bread flour (225g), wild rice flour (121g), water (242g), malt (16g).

4:35pm - add salt, and knead for 10min.

4:45pm - rest.

5:10pm - stretch & fold 

5:35pm - stretch & fold, shape and put in brotform, cover in a plastic bag and place in fridge.

Day 3:

7:50am - remove from fridge. Do not remove plastice bag or brotform and let rest.

10:20am - Remove from brotform, score and bake in pre-heat 500C oven on a baking stone for 32min. I have a pan below the backing stone, prior to putting the loaf in the oven a pour boiling or steaming water onto the pan. I steam for the first 10min, then open the oven, remove the pan, vent the steam and continue to bake for another 22min.

comments to questions would be great!

Thanks

MJ Sourdough