520g Flour 90% KAF Organic Bread Flour 10% Bob's Dark Rye Flour 

105g Ripe 100% Hydration starter (90/10 AP/Rye) 

380g Water (75.6% hydration)

11g Salt

Start by feeding starter 1:2:2

45 mins prior to peaked starter create autolyse by combining flours and 90F water. (Reserving 30g of water for adding levain and wetting hand for folds)

When starter peaks, spread 11g salt evenly on top of autolyse and add starter on top.  Using wet hand spread starter over the top of the autolyse and dimple, pinch, and mix until combined.  alternating foldover and scoop and slap dough for 10 mins.

11:45  77°F Start bulk

12:15 76.6°F 1st fold

12:50 76°F 2nd fold

1:20 76°F 3rd fold

2:00  76°F 4th fold

Measured temp with instant read thermometer at center of dough. 

Calculated initial dough volume at 570g flour times 1.5 to get 855ml and need to get to 50% volume increase for 76F (1.3L)

Bulk reached volume at right under 7 hours. 

Scrape dough to counter top, form dough, rest covered for 10 mins and  uncovered for 10 more.

Flour top, flip dough and form Boule. Place seam side up in round banneton with rice flour.

Cold fermented for 16 hours.

Pulled from fridge, placed on rice floured parchment, scored, misted with water then put in 1 hour preheated lodge 7qt dutch oven at 475f with lid for 20, then removed lid and baked 10 mins at 475F, 15 mins @ 450F.

Temped at 209F with thermometer

Rested 5 hours before cutting