Country loaf with multi grain mix

THis is my recipe for this loaf:

100g bread flour leaven 100% hydration

400g bread flour and 280g water autolyzed for 8 hours

Added mixture of 40g WW, 30g Dark Rye, 30g Spelt , 60g water, 1T dry malt

Multigrain mixture and leaven added to autolyzed mixture

4.5hr bulk fermentation folding 2x 30m and 45m every hour

3.5hr proofing 28C rm temp

BAked 250C in dutch oven 25m and without top 220C for 25m