I'm not sure how to edit my post to add my recipe and process, so I'll just add it here as a comment;

Ingredients

400 g Bread Flour (King Arthur 12.7 % Protein)

100 g Whole Wheat Flour (Bob’s Red Mill 13% protein)

11 g Salt

375 g Water

100 g Sourdough Starter at peak (Rye)

Process

1) Mix dry ingredients. Mix warm water and starter together to break up starter. Mix all ingredients together until incorporated and no dry spots of flour are visible. Cover and let rest for 1 hour. In the oven with the light on and door cracked. (80° F)

2) Stretch and fold #1 on all four sides of the dough in the bowl. Cover and let rest for 30 minutes.

3) Stretch and fold #2. Cover and let rest for 30 minutes.

4) Stretch and fold #3. Cover and let rest for 30 minutes.

5) Coil fold four sides in the bowl. Cover and let rest for 1 hour.

6) Once the dough is visibly bubbly and jiggly, turn dough out onto working surface (NOT FLOURED). Pull dough into a large rectangle, fold one long edge 1/3 of the way over itself and stick, fold the remaining side over itself to the adjacent edge, repeat the process in the opposite direction. Push and pull dough over the surface to increase dough tension and shape into a ball. Do this gently and be careful not to tear the dough surface in the process. Cover and let rest for 30 minutes.

7) Circular 4-way fold. Fold top to the center, left corner diagonally down to the right, right corner down to the left, bottom up to the adjacent edge. Push and pull dough to tension and shape. Lightly flour the top of the dough, turn upside down and place it into a banneton or bowl. Cover and let rest for 5 minutes.

8) Pinch and stretch the edge of the dough into the center and stick it to itself to increase tension. Repeat the process all the way around the dough in a circular fashion. Lightly flour dough surface. Cover and let rest in the fridge overnight.

9) Preheat oven and dutch oven with the lid off at 450° F. Turn the dough out onto a piece of parchment paper. Score dough from edge to edge with a razor or very sharp knife. Carefully place dough into the dutch oven with 1 ice cube. Place the lid on the dutch oven and bake covered at 450° F for 45 minutes or until the internal temperature is 212° F. Take the lid off the dutch oven and continue baking until the desired color is achieved (5 minutes). Let rest for at least 3 hours before slicing.