Caramelized Onion Rye!

Mix 325g @kingarthurbaking Bread Flour, 50g @bobsredmill Dark Rye Flour, 280g water, and 70g levain. Let sit for 30 min. Added 7g sea salt. Let sit for 15min. Add 55g caramelized onions. Let sit 15 min. Followed by 4 coil folds separated by 30-45 min. Let sit for 30-45 min to finish bulk. Shaped and into fridge for 12 hrs. Bulk temp was 76-78F. Baked in @challengerbreadware at 500F covered for first 16min. Lowered temp to 425F for 10 min uncovered. Lowered to 400F for last 10min.