My starter was in a good mood

Second loaf with this starter. I love how strong and quick it is. I made two loaves, one with chia seeds and one without. The one with chia seeds (photos) it's going in the freezer.

Recipe for one 800g batard:

Levain (100 g @ 100% hydration) – Ripen 4 hour at 24~25 °C (until peaked)

• 25 g strong bread flour
• 25 g dark rye flour
• 50 g water

Main Dough (Excluding Levain)

• 370 g bread flour
• 45 g whole‑wheat flour
• 285 g water
• 9 g salt

Method

1. Build levain.
2. Mix flour + 260 g water and autolyse for 2 hours (while the starter is doubling)
3. Add levain, salt, and reserved water. Mix well to combine (~25 °C dough temp).
4. Bulk ferment ~5 hrs at 24 °C (watch the dough, not the clock and it sould be wiggly, peeling from sides, and slightly domed), with coil folds every 30 min for 2 hrs.
5. Preshape, rest uncovered 30 min.
6. Shape, place seam‑up in banneton.
7. Cold proof overnight in fridge.
8. Bake at 230 °C in preheated Dutch oven straight from the fridge: 20 min covered, then 20 min uncovered at 220 °C.
9. Cool, slice, eat (or freeze, like in my case because I made two) .

TLDR: 800 g Dough – 1 Hour Autolyse – 72% Hydration – 100 g Levain