Kamut

I was inspired by other threads on this site, to try kamut flour again; a previous attempt had not been too successful.  This time I used 60% kamut, 20 % strong white bread flour, 10% white seeded bread flour and 10% wholemeal, with 20% of my 100% hydration starter which is 50/50 white bread flour/wholemeal.  The hydration of the dough was 85%; 3 hr bulk fermentation with quite vigorous stretch and folds, then proved in the fridge overnight.  I am very pleased with the result; lovely taste, nice open crumb and the slash opened up nicely.