Day Two Bake  (I need more sleep) 
  
Almost the Same - But Rye Loaf today  
Bread 
Loaf Size (g) = 600g 
Hydration (%) = 90% 
Total Water = 540g 
Leaven = 90g 
Salt = 17g 
  
Flours: 
White 360g 
Whole 150g 
Oat 90g 
  
Bake: 
covered 500 20 min 
covered 450 10 min 
uncover 20 min 
Levain was 9 hours - bulk rise 4.5 hours - proof another 6 hours.  
I still like the Oat a little better for my taste, but really good results - I think I may be getting the hang of this.