100% long fermented multi-grain/seed loaf with homemade malted rye

Thanks for the all the positive responses. They are greatly appreciated! 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. As i said before the malt, i think is key to the light even crumb. And I try to always put a small amount of rye flour in all my bread (if i remember).

Ingredients: in bakers percentage (and in grams)

Organic hard Canadian stone ground bread flour: 80 (376g)
Organic CIPM whole wheat stone ground flour: 15 (71g)
Organic CIPM stone ground rye flour: 5 (23g)
Water: 70 (329g)
French unprocessed Ile  de Re sea salt: 3 (14g)
Ripe starter: 15 (71g)
Homemade malted Organic rye powder: 5 (23g)
Millet: 5 (23g)
Pumpkin seeds: 5 (23g)
Sunflower seeds: 5 (23g)
Flax seeds: 5 (23g)

Day 1:

5:30pm - expand/refresh starter. Water (24g), bread flour (24g) and starter that I keep fridge (24g). This will make a total of 72g of ripe starter. Rest at room temperature over night.

Day 2

8:00am - 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 (126g), whole wheat flour (24g), rye flour (8g), water (109g), expanded/ripe starter (71g). Rest the levain at room temperature. At the same time create a soaker using all the four seeds/grains with 140g of the 220g of left over water.

4:10pm - add the rest of the ingredients to the levain (see above) to make the final dough (excluding salt). Bread flour (250g), whole wheat flour (47g), rye flour (15g), all the soaker, all the left over water (80g), malt (23g).

4:40pm - add salt, and knead for 5min (maybe a bit more but i do not remember).

5:10pm - stretch & fold 1

5:35pm - stretch & fold 2

6:00pm - stretch & fold 3, shape and put in brotform, cover in a plastic bag and place in fridge.

Day 3:

8:00am - remove from fridge. Do not remove plastice bag or brotform and let rest so the loaf comes up to room temperature.

10:00am - Remove from brotform, score and bake in pre-heat 500C oven on a baking stone for 42min. 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 steamed the loaf for the first 12min, then open the oven, remove the pan, vent the steam and continue to bake for another 30min.

comments to questions would be great!

Thanks

MJ Sourdough