Used the sourdough starter and recipe from class.

Stiff Starter: 100g bread flour, 15g rye, 65g water, 25g original starter.

Final Dough: 360g bread flour, 260g water, 9g salt, 180g stiff starter.

Feed starter (out of fridge) twice a day for 2 days, once more on 3rd day. Made stiff starter on 3rd day @12pm. Ferment @room temp for 16 hours.

Day 4 @3pm - mixed final dough, covered rest 5 mins. Folded dough every 10 mins for first 30 mins. Then for another 2 hours folding every 45 mins. (bulk fermentation) Pre-shaped loaf and rest 30 mins. Did final shape and place seem-side up in banneton with 50/50 wheat/rice flour. Rest for 30 mins and placed in fridge.

Day 5 @4pm - Preheat oven @500F convection with dutch oven inside for 30 mins, on rack 2nd from bottom. Baked with lid for 15 mins and removed lid baked for another 12 mins. Final dough temp 198 F.

Results

Flavor was great, but not as tangy as first time. Maybe longer ferment in fridge?

Crumb could be more open.

Outside was too dark and burning on bottom. Either lower temp and/or raise the rack to the next higher level.