Been baking sourdough for almost two years now

This is the recipe and technique I've settled in on. I make a double batch every weekend; one proofs on the counter and gets baked that day, the other proofs in the fridge and is baked when we want it. Its delicious and I want to share!

30 oz organic AP flour (costco)
5 oz whole wheat flour (bobs red mill)
5 oz medium rye flour (king Arthur)
28 oz water (70% hydration)
1.5 oz coarse kosher salt

Levain, per loaf: 3T ap flour, 2T whole wheat, 1T rye, enough water to wet the mix. Do not add too much water. Add 1/2t starter from the fridge.

I leave my starter in the fridge. I dont feed it. I make some, use it up, feed it when its low. Just how I roll. I dont feed it execpt to make more, dont have discard, and it makes my life easier.

Make the levain. Allow to proof ~12 hrs. One hour before beginning, combine the flours and water and allow to sit (autolyse) for one hour. Add levain and salt. Squeeze it in, combine aggressively. First stretch and fold. S&f 3 times, 15 min apart. Coil foil 3 times, 30 min apart.

Ferment at room temp ~7-8 hours (summertime) ~11-12 hours (wintertime). Turn out, divide, preshape. I preshape by very slightly letter folding, just a bit to build tension. Then I roll it with a bench knife into a ball. Bench rest ~ 1 hr. De-gas, letter fold, roll it up, pinch shut all seams, shape. Place in floured banneton that has a flour sack towel in it. Proof on counter for 2 hrs or fridge for 3-5 days (life is busy, whatever works. 3 days is ideal, but if I bake after 6 days and its a little flat, whatever. We still have bread).

Preheat oven to 450F.

Turn out to parchment paper. Score. Transfer to preheated cast iron Dutch oven. Add 5-6 ice cubes and cover. Place in oven for 20 min. Remove lid, bake another 18 minutes. Remove from oven and place on cooling rack.