Sourdough

Mixed some flours available at home and came up with the recipe above. Built a 125% hydration rye levain for about 4 hours. Autolysed the dough flour and water for about 40 minutes, and then mixed the levain except the salt. Kneaded for 2 minutes and after 30 min applied the first stretch and fold, adding salt. Applied three more stretches and folds every 30 min apart until the dough was fermented (air bubbles on the side). Shaped into a boule-batard, proofed for 15 min and shoved it into the fridge for 3 hours cold proof. Baked straight out of the fridge on a preheated pot at 230 C for 25 min with lid on + 10 min with lid off. Below is a picture of the crumb, which turned out quite airy.I observed that fermentation was a little faster than normal, since the amount of salt used was not much, and the amount of fermented flour was also higher than I normally use.