Today’s rye

Hi all, I usually comment and give advice here, wanted to share a loaf I made today.
35 grams starter, 20g bobs red mill organic rye, 15g King Arthur bread flour, 35g water. Mix and room temperature proof about 5 hours.
All starter, 284g water, 120g rye, 265g bread flour, 8g salt, 16g barley malt syrup, 2 teaspoons caraway seeds, 1 teaspoon dill seeds. Mix to combine, 4 stretch and folds, 1/2 hour apart. Room temperature proof about 5 hours. Shape into cylinder, place into rice flour dusted oval banetton, cover with cling film, refrigerate for 12 hours.
Heat oven and lodge combo cooker at 450f for half hour. Boil 1/2 cup water with 1 teaspoon cornstarch to thicken, let cool while oven heats. Turn loaf onto parchment sling, brush with cornstarch glaze, sprinkle with caraway seeds. Slash, place into Dutch oven, cover, bake at 450 for 20 minutes, uncover, bake about 10 more minutes to 205f internal temperature. Remove from Dutch oven, brush with light coating of glaze, cool.
Recipe adapted from sourdough rye on Breadtopia.
Thanks for looking.