Finally achieved my dream crumb – rate it!

My best loaves are 71% hydration and I use honey to make my fermentated more vigorous.

950 g flour (800 KA bread, 100 WW, 50 dark rye).
650 g water.
200 g starter (levain with 1/3 each rye, ww, white).
60 g raw honey
20 g salt

Mix water and honey until dissolved, add starter and mix, add flour and mix until almost combined then sprinkle on salt , mix thoroughly cover and fermentolyze 30 mins.

6 rounds of folds, first three ever 15 mins, last three every 30 minutes. The last two are coil folds pulling away up and almost laminating and then the ball is right side up, give a litte love tap, cover.

Bulk fermentation 9 hours at my room temp which was around 21°.

Shaped two loaves and proofed in fridge for 15 hours.

Baked 475° preheated dutch oven with ice cubes for 25 mins, lid off 425° 15 mins.