I made this bread with a white leaven, elaborated to a starter, which was pre-fermented for 12 hours.

The finished dough had 108% pre-ferment starter, 30% wholemeal Spelt flour, 70% white bread flour and 75% hydration.

The flour and water were left to autolyse in the fridge for 12 hours before the starter, salt and a cold soaker of quinoa (I didn't weigh it so I don't know the percentage) were added and mixed.

The kinky loaf resulted from my transferring it to the oven. My "peel" - a wooden chopping board- was too big to fit and flip over in the oven and the dough flopped off the tile.

Spelt & quinoa loaves

The loaves - a kinky one and a straight one!: The crumb texture is OK, I think (?).