This bread was excellent. I substituted kamut for the soaker because I could not find whole spelt berries when I needed them. The technique of overnight proofing in the refrigerator followed by taking the loaves straight from the refrigerator into the oven without bringing them to room temperature is something I had never heard of. I thought it was a mistake. But it turned out well. The cold loaves were easy to manipulate and the oven spring and resulting crumb were excellent. I assume this technique can be done routinely. I will definitely try it with other loaves because it adds flavor and is convenient.

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