I think I nailed it this time

I used the Bread Code’s liquid starter.

280g W700 flour from Forstner Mühle, 140g W1600 bread flour from Forstner Mühle, 80g rye flour R500 also from Forstner Mühle.

Autolysed for 2 hours with 275g water. Had to knead a little to incorporate all the flour.

After that I added 75g liquid starter (bubbly active).

Kneaded, rested 30 min. Added 10g salt, rested 30 min.

Laminated 5 times followed by 30 minutes rest.

After this bulk ferment for 8 hours, preshape, rest 30 mins covered, shaped.

16 hours cold ferment.

Oven preheated to 270 Celsius, before putting the bread in, I dialed back to 250 Celsius. 20 minutes baking time covered.

After removing lid, dialed back to 230 Celsius. I pulled at 17 minutes.

I am satisfies with all aspects of this loaf.