It’s agonizing to wait to cut into this beauty!

121g starter, 397g water, 20g rye, 180g whole wheat, 300g bread flour, and 14g salt.
Mixed all ingredients together, rest for 1hr, a few stretch n folds and a couple coil folds, (rest 30 min, coil folds)x3, shaped and put in fridge, 36 hr cold proof, started preheating dutch oven in oven to 450 and placed dough in freezer for 20 min, scored and placed in d.o., baked with lid on for 35 min, removed lid and lowered oven to 400, baked for about 10 min, and then removed from oven onto cooling rack…. and impatiently waiting to cut a slice! 😋