Finally found my perfect recipe!

200 g starter

700 g water

900 g bread flour

100g rye flour

22g sea salt

Mixed starter, water, and flours. Autofermolyse for an hour. Mix in salt. Rest 30 minutes.

4 sets of stretch and folds every 30 minutes. I did every step in the oven with the light on and door cracked.

Continue bulk fermentation for 4-6 hrs. My total bulk fermentation time with stretch and folds was 8 hrs.

Pre shape and rest 30 minutes.

Shape and cold proof 18 hrs.

Bake 25 minutes at 450 Brod and Taylor baking steel and dome cover. Uncover and bake 10 minutes more or to 205 degrees. For some reason I tended to have burned bottoms. So I put two sheets of aluminum foil under my parchment paper and a cookie sheet on the rack below my steel.