Ingredients:

Active Rye Starter: 100g (fed and at peak rise) 1:1:1 (half rye half regular flour) feed. Left on counter for 4 hours till bubbling and doubled in size

Water (room temperature): 350g

Whole Rye Flour: 250g

Bread Flour: 250g

Fine Sea Salt: 11g

Method:

Whisk Starter: In a large mixing bowl, dissolve your active, bubbly rye starter into the 350g of room temperature water.

Mix Flours: Add the whole rye flour and bread flour. Mix by hand or with a Danish dough whisk until a shaggy, hydrated dough forms.

Autolyse: Cover the bowl with a damp towel and let it rest for 30 minutes at room temperature to allow the flours to absorb the water.

Add Salt: Sprinkle the sea salt onto the dough and gently work it in using a pinching and folding technique for about 2 minutes.

Bulk Fermentation: Cover the bowl again and allow it to ferment at room temperature for 3 hours, giving it a gentle "stretch and fold" every hour.

Shape: Turn the dough onto a lightly floured surface. 

Proofing: Place it in the refrigerator to cold-proof overnight.

Bake: remove dough and put on counter. Preheat Dutch oven at 475°F (245°C). Score the top of the dough, place it into the pot, and bake covered with the lid for 20 minutes. Remove the lid and bake for another 25-30 minutes until the crust is dark and hard. 

Thoughts: 

I did forget to score it at first and did it after it was 10min I'm the oven... When doing my stretch and folds I felt it was was pretty thick and sticky and not very goopy.

Next time I think I'll try just 20% rye flower as opposed to 50%.

4th try. Tried rye. Not bad but still a bit gummy...why?