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Mix the dough by combining the bread flour, rye flour, and salt in a medium bowl. Add the sourdough starter, barley malt syrup, and water. Mix until all the flour is hydrated. Add the walnuts and mix again. Let the dough rest for an hour.
Do three sets of stretch and folds with 30 minutes in between. Put the dough in a container and let it rise until it has grown 50%.
Divide the dough into two equally sized pieces and shape them into balls. Let the dough rest for 20 minutes. Shape the dough into the desired shape and put them in bannetons. Let the dough retard in the fridge for at least 8 hours, up to 48 hours.
Preheat the oven to 260°C/500°F with a dutch oven inside. Dust the dough with rice flour and score it. Bake the bread in the dutch oven at 230°C/450°F for 20 minutes with the lid on, then remove the lid and bake for another 25 minutes.
Take the bread out of the oven and let it cool on a wire rack before serving.