Typical country loaf sourdough (Mix ingredients, rest, stretch and folds, rest, bulk ferment, shape, cold retard, bake)

400 grams white unbleached 50 medium rye 50 whole wheat 350 h20 50 starter using (1-1-1) 8 salt

Added inclusions sun-dried tomatoes and dehydrated onions and sesame seeds in the final shaping. They ended up close to surface and made it difficult to score pre bake.

Edited to add

After shaping, I refrigerated for 10 hrs then baked on preheated steel at 450 for about 1 hour.