I did it!!!!

After countless failed loafs I finally got it 🥹
Method I used:
100g of active rye starter
500g bread flour
390g water
10g salt

-Mix and kned for around 5 minutes
– 1 hour autolyse
– add salt mixed with 5g of water and wait 10 minutes
– 3 rounds of stretch and folds every 30 minutes
– bulk fermentation until it feels right (around 2/3 hours for me)
-pre shape, wait 15 minutes and final shape
-cold fermentation over night
-bake 250 C 20 minutes lid on, 220 C lid off