Daily sourdough

Always tinkering with the formula but basically this loaf came in at 30%ww, 10%rye, 60% artisan bread flour (central milling). The hydration came in at about 81% this time. Mixed, autolyzed, 3 s+f at 20 min plus 2 more s+f at 30 min. Bulk rise 1.5 hrs, divided, preshaped, rested 20 min, shaped and placed in rice floured basket, then cold retarded for 10 hrs. Baked in cast iron Dutch oven at 450 for 20 min covered, then 20 min uncovered. I was pretty happy with this one, the crumb came out as I was hoping and the loaf had oven spring.