Whole Grain Sourdough (light & airy)

This may be my favorite whole grain sourdough bread, lightly sweet, and nutty flavored. After quite a few years of experimenting, I found a few tricks to produce a open and airy loaf of sourdough, that is 50 % freshly milled whole grain (combination of wheat & rye). I have attached the recipe below.
I am a farmer, baker, cook, gardener, wife & mom.
Honey Stung Multi-Grain Sourdough
100 grams wheat flour
100 frams rye flour
300 grams water
125 grams starter
15 grams honey
mix well, let sit for 20-30 minutes
mix in
200 grams bread flour
12 grams kosher salt
let rest 30 minutes, do a series of 3 stretch and folds at 30 minute interval
shape, refrigerate dough 14-36 hours, whatever works for your baking schedule
Bake in preheated 500 * oven 23 minutes covered, 5 minutes uncovered (times may vary depending on your oven, and what you use to bake (stone or dutch oven)
It is best to cool bread completely before slicing....but i couldnt wait. Thanks for watching

[@MixinwithRobin]

This sour dough looks so delicious

[@FarmLifeatPopsOldPlace]

Thank you, it's my favorite

[@kaldunia4]

Can I knead instead pulling and folding? Does it make the difference?

[@FarmLifeatPopsOldPlace]

This is a fairly wet dough, my concern would be can you knead without adding bench flour. The addition of flour with change hydration which would make the bread more dense.

[@johnbday4764]

What are whole grain berries

[@FarmLifeatPopsOldPlace]

Wheat berry is a Whole wheat kernel of grain