Howdy! Peter Reinhart's Pain au Levain from ABED using 100% bolted wheat, mixed leavening and 60 hrs cold fermentation.
Not sure why the center caved and browned like that - I've seen that on Tartine style emmer, spelt or einkorn loaves.
I must have degassed the center a bit in my fumblings because of the lack of larger holes there.
I attempted a loaf at 96 hrs with bolted wheat but it overfermented.