Attached are a few images of my sourdough loaf using Dark Rye flour in the starter and Organic Strong White flour for the loaf.
Recipe (for 2 loaves);
900g Organic Strong White flour
210g Starter - 100% hydration (Dark Rye)
15g Sea Salt
Mix all ingredients in to a rough dough then rest in bowl for 30 mins.
Stretch and fold method 3 or 4 times over a period of 5 hours.
Cut dough in half and reshape into a taught ball, loosely cover with a tea towel and let them rest for an hour.
Final shaping and place into a heavily floured banneton.
Cover with a plastic bag and put into the fridge overnight (or up to 24hrs).
Take out of the fridge and score with a lame or very sharp knife.
Place carefully into a bread cloche or large pot and bake with lid on for 25 mins at 230'C.
Remove lid and bake for another 20 mins at 200'C.
Let it cool in the warm oven with the door ajar to retain that lovely crust.
PS Some timings will vary depending on how warm or cool your kitchen is...