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That looks lovely - rye based? I've got the same cast iron pot and it's been a total revelation, especially in the fan oven.
jonuxuk-
Only 20% rye vs strong white. Yes I love that Lodge combo cooker, it was a game changer for me after a year of struggling with a baking stone only.
I tried the technique of letting the loaf cool down slowly in the oven after cooking this time to get a better crust. I think it worked but I find the crust too much so won't be doing that again.
M4xime
Yesterday's bake (non fridge fermentation) based on Brickhouse's rye sourdough recipe.
Quite impressed considering the started had been asleep in the fridge for over a month and this is what I used to make the levain straight without any intermediate feeds.