Sourdough bread with more whole grain looks like this! Full bake instruction

This sourdough bread has some rye flour in it to make it extra flavorful. Total whole grain content about 35% of total flour.
Levain:
190g active wheat starter
40g whole wheat flour
Ferment at 30c for 3 hours.
Dough:
230g levain
550g strong bread flour
300g whole wheat flour
100g rye flour
750g water
22g salt
Mix slow for 8 minutes without salt.
Add salt and mix for 3 minutes at high speed.
Bulk ferment for 4-4,5 hours at 25c.
Fold the dough twice. About 1,5 and 2,5 hours into bulk.
Final shape without preshape.
Proof at 20c for 30-60 minutes.
Cold proof in fridge for 12-15 hours.
Bake for 40-50 minutes. First 15 minutes with steam at 240c. Without steam at 200c until done.
00:00 Intro
00:19 Ingredients
00:45 Mix
02:15 1st fold
03:03 2nd fold
03:50 Shaping
06:15 Bake
07:30 Results

[@MWOC]

Very nice dear friend 🌟🌟

[@PerBagare]

Thank you so much Amira! 🤗

[@user-gr3sv6ik6m]

Very nice job Per

[@PerBagare]

Thank you 🙏🙏🙏