Sourdough bread with a lot of whole grain! SO TASTY! Machine mix how to

This sourdough bread has some rye flour in it to make it extra flavorful. Total whole grain content about 35% of total flour.

Levain:
190g active wheat starter
40g whole wheat flour
Ferment at 30c for 3 hours.

Dough:
230g levain
550g strong bread flour
300g whole wheat flour
100g rye flour
750g water
22g salt

Mix slow for 8 minutes without salt.
Add salt and mix for 3 minutes at high speed.
Bulk ferment for 4-4,5 hours at 25c.
Fold the dough twice. About 1,5 and 2,5 hours into bulk.
Final shape without preshape.
Proof at 20c for 30-60 minutes.
Cold proof in fridge for 12-15 hours.
Bake for 40-50 minutes. First 15 minutes with steam at 240c. Without steam at 200c until done.

00:00 Intro
00:19 Ingredients
00:45 Mix
02:15 1st fold
03:03 2nd fold
03:50 Shaping
06:15 Bake
07:30 Results