first rye, how did i do?

First rye i've done, followed tartine measurements but used my own method

Cut into it after aprox 1 hour of waiting for breakfast

830 bread flour
170 organic wholegrain rye flour
200 levain
800 water (20*c)
20 salt

fermentalysed for 30 mins

chucked in the kitchenaid with salt for 8 mins on second setting

was planning to do 4 folds every 30mins but only had time for 3 🙁

bulk fermented for 11 hours at around 16-22*c

did the final rest and final folds,
found it much harder to work with than with my regular loaves

chucked in the fridge for 9 hours till i woke up

baked on high 20 mins covered
then swapped to a cake rack and pizza tray for half an hour.