Wheat-rye bread with sourdough molasses

Category: Sourdough bread

Ingredients
Leaven	150 g
Syrup	16 g
Water	150 g
Salt	8 g
Wheat flour, premium	150 g
Peeled rye flour	120 g

Cooking method

I continue to learn how to bake sourdough bread. This is my second bread. For a long time I did not dare to do this, because it seemed to me that sourdough bread is magic that requires special knowledge. I still think the same way, but I hope to learn. I post the recipe in the hope that my attempts may give someone the courage and determination to try. Do not judge strictly....
I made the sourdough from rye flour, with the addition of wheat flour, based on the "eternal leaven". This is how she looked before kneading the dough.
I decided to try the method of making dough without kneading. I combined all the ingredients and put in a cool place for 5 hours. I "folded" the dough several times in the process. Preheated the oven to 30 degrees, turned it off. I covered the bowl of dough with a damp towel and put it in the oven. It stood for 3 hours. I "folded" the dough two more times. The dough has increased in volume. The dough is sticky. I molded it on a table dusty with flour, put it in a proofing basket, seam up. She covered it with a bag and put it in the oven with the light on for 3 hours. Here's how the dough changed during the proofing process.
Preheated the oven to 240 degrees with an inverted baking sheet. She covered the basket with baking paper and turned it over on a pizza spatula. She cut the bread, sprinkled it with water, carefully placed it in the oven and sprinkled it with water inside.
After 10 minutes, I reduced the temperature to 180 degrees, aired the oven and baked for another 20 minutes. This is how bread turned out!