Ancient grain loaf

I decided to revisit what ancient grains I have on hand with this simple loaf. It is about 60% a equal combination of Einkorn,  Spelt and Kamut  all fresh ground with the rest being AP for a total of 500g at 70% hydration. It is naturally leavened with one build using 50g starter 100g flour mix and 70g water. The rest of the flour was started to autolyse at the same time. The leaven doubled in about 3.5 hours at 80F and was mixed with the other plus some salt. 3 S&F 15 min apart during which the gluten felt pretty developed but the dough collapsed totally between made me decide to use a loaf pan and since it was to be baked in a counter top convection oven a pullman pan was used so the lid trapped the steam. After about a 2 hour ferment the dough was double rolled and placed in the pan to proof,  which took about another 2 hours.  The loaf was baked at 425F for 15 min, the lid removed, the temp turned down to 400F and the loaf baked until a temp of 205F was reached. The taste of the loaf made me remember why I have these grains it is nutty and sweet with a grassy component. The thing the cutting board is sitting on is an antique Hoosier Baking Cupboard that was given to us by an older neighbor friend when she was cleaning out what she called junk. I tried to explain that it was worth something and wanted to pay but she wouldn't hear of it. It actually has the bin where the flour was kept as well as the covered hole in the top for loading it.

Stu