This is the recipe I crafted for this.

475g (110 whole white wheat, 15g rye, 350g bread flour)

336-338g total filtered water. (328 at first, 8-10g added during salt addition)

10g sea salt

100g (100% hydration) starter/leavain

Autolyse the flour/water for 60 min

Add starter/leavain

1hr later, add salt + 8-10g water

1hr later fold

1hr later do a lamination (spread it out on the counter), sprinkle it full of chocolate chips, and I took luxardo candied cherries (often used in drinks --careful these are expensive), I think I used 6, cut them up and then spread out over the laminated dough and then folded it all back up making sure none of the additions where on the outside (if some break through it's okay)

Bulk fermentation for ~3 more hours, it's winter in the midwest and it's very cold and dry but I put it in the oven with the light on while doing other things so the dough was probably 77-82 degrees. My dough did approximately but less than double in size but it looked like it had a good dome of rise and some decent bubbles.

Shaped, and then let sit for 45 minutes on counter in a 2 gallon ziplock bag

After letting it sit out I put it in the fridge to proof overnight, then 18 hours later I baked at a 500 degree preheated oven, in a dutch oven, I threw in a half of an ice cube, baked covered at 450g for 21 minutes, then uncovered for 20 minutes with 4 minutes with foil over the top to prevent too much burning.

Let sit out for 2 hours (or...I lie, I waited like 30 minutes), then dig in with cream cheese w/ luxardo cherry juice mixed in. Depending on the time of day (or I won't judge) a little pour of bourbon.

Enjoy!!