Wheat (King Arthur AP unbleached white) and whole rye loaf. Whole rye flour imported from Germany. Will post a crumb shot after a few hours of cooling.
33% of flour pre-fermented in a 100% hydration poolish. 67% of flour is wheat, 33% whole rye (Roggenvollkornmehl).
24 hour room temp poolish, 12 hour refrigerated bulk ferment with 3 stretch/folds, 1 hour refrigerated proof, 1hr 20min bake at 415F after a 450F preheat. Handful of ice cubes thrown in the oven with the loaf.