Whole rye and whole wheat sourdough bread

Sourdough (471g):

• 250g whole rye flour
• 208g water 
• 13g  rye sourdough

Final Formula (1763g)

• 550g bread flour 
• 250g whole wheat flour
• 472g water 
• 18g salt 
• 15g fresh yeast 
• 458g of sourdough (prepared as above) 

And to be more clear, here it is the video of this bread:

Directions: 

1. Blend all ingredients for the sourdough in bowl. Let the sourdough at room temperature for 14 hours.
2. In the mixer bowl add all ingredients from the final formula and mix for 10 minutes. Rye flour does not contain as much gluten as wheat so the dough will not be very elastic. 
3. Cover the bowl with a lid/foil and leave it to rise at room temperature for one hour.
4. Put the dough on a board and divide into two. Shape the loafs sprinkling flour on them to not stick.
5. Flour well 2 bannetons and put the dough inside for the final proofing which lasts for another hour maximum. This time I used linen towels on the bannetons to be sure that they won't stick.
6. Preheat the oven to 250°C with the baking stone inside for 45 minutes. To sync with the dough schedule, I turn on the oven about 15 minutes after I put dough to rise in baskets. Under the baking stone I put a pan filled with stones to heat and to create steam later. 
7. Turn the dough upside down on baking paper, score the bread with a blade and slide it in the oven with the baking paper on the hot stone. Pour 200ml of hot water in the pan with hot stones in the oven to create steam. This operation must be done carefully to avoid any burning yourself with steam. The quantity of water is sufficient to evaporate in the first 15 minutes of baking, when the bread needs moisture for oven spring. 
8. Bake the bread for 45minutes at 230ºC.

The recipe was adapted from Bread: A Baker's Book of Techniques and Recipes - Jeffrey Hamelman, page 210-211.

I don't believe that I should convince anybody about the taste of this bread because the following photo speaks for itself.