I baked this bread several times with great success and to great acclaim. I used 2 cups all purpose flour and 1/2 cup whie whole wheat, 1/4 cup rye, and 1/4 cup kamut or spelt (all organic), but this last time I switched the kamut or spelt with malted barley flour. I used the stretch technique every 20 minutes for four stretches, and then allowed the dough to rise for another hour before shaping and placing in the banneton in the refrigerator overnight. It rose nicely and I put it in the oven the following morning, where it did not rise any more at all. When it was cool I sliced it and it was gummy despite reaching the desired temperature. The crumb seemed too fine for a robust bread. Flavor was fine, but the only way to eat this was toasted Is it likely the barley flour made that much of a difference? I love this bread and want to make it again but need to know what not to do the next time.

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