forgot to resize! Sorry. 

I reworked the measurements to get a better PFF. 
I used all Arrowhead Mills BF within the pff. I had floor Kamut from Tom , his present after we had our current meetup. I used that within the “ beating” portion because it’s the one part that’s obtained sufficient gluten to develop with that method. 

I’ll improve the quantity by 50g to get a fuller pan . Image is the underside with its razor sharp edges. Perfume as regular is intoxicating so wealthy from the buttered pan. Will get a crumb pic quickly to see if the elevated pff makes a distinction. 

600g complete grain flour mix. 
       200g Kamut 

       200g Spelt milled 

       200g Rye  milled 

300g water

13g salt

150g trinity —- 50g every EVOO, Selfmade Yogurt, wild flower honey

360g 100% hydration Bread flour levain 

Ordinary methodology. All liquids and levain and salt whisked until clean. Added all Kamut and whisked very vigorously til creamy and lightweight. Folded in remainder of flour till all moistened. Left one hour relaxation. ( weeding backyard at intervals) Bowl folds x 3 not timed . 2 laminations , ultimate one is shaping a  tube and inserting in buttered pan. Rising in my heating pad incubator til two rows from the highest. About 3 hrs. Bake 375 coated 30 min uncovered 20 min. 
 

Edited: I don’t see any distinction in crumb. If I had retarded may need made a distinction or completed a bulk then formed and risen in pan then retarded. Time = holes I think about shaped in the course of the longer fermentation.