Kamut and Spelt White Sourdough Bread

This is a new experiment I have tried. This is a white flour Sourdough bread, with almost equal ratio of Kamut Flour (Partus Buza - in Hungarian) and white Spelt Flour (Tonkolybuza Liszt) plus organic White Flour. This is also a high hydration bread, which means it is made with a lot of water, making the dough very soft (and hard to work with).

The dough was proofing in the fridge for about 24 hours before baking in a 250c oven for about an hour.

Contains no Yeast, only sourdough starter.

Enjoy the video of the cutting: