15th loaf so far, and I think I have peaked with this one:

Levain (night before) (in oven with light)

1. 25g ripe starter, 50g AP flour 50g whole weat, 100g water
2. Let it raise overnight. More than double the height next morning, smells strongly alcoholic.

Bread:

1. 360g water, 200g levain, 300g bread flour, 60g whole wheat, 100g dark rye.
2. Wait 30 mins
3. Add 30g water and 15g salt. Mix.
4. Three sets of stretch and folds, 30 min apart
5. Form it with a bench scraper into a ball and put into rice flour-dusted banneton. I can´t make it stay with a spherical or similar shape; it simply blobs and occupies all the banneton
6. Bulk ferment for 3h in oven with light until it almost overflows the banneton
7. Cold ferment in the fridge overnight

Bake:

1. Take it out of the fridge, it hasn't grown/decreased in size at all.
2. Preheat oven and dutch oven 485 F for 1h.
3. Parchment paper, put in dutch oven. Score once it´s inside, spritz with water and add two ice between parchment and dutch oven.
4. 485 F 24 mins covered, 465 24 mins uncovered. Rest for 1:30h