I put the dough inside two loaf pans and made the bread thinner because last time the dough expanded over the edge of the loaf pan.

I baked a sourdough bread by using 40% Khorasan flour and following the Breadtopia recipe. This is the recipe link: https://breadtopia.com/kamut-sourdough-bread/ Ingredients: 40% Kamut Whole Grain 300 g bread flour (2 1/3 cups) 200 g whole grain Kamut (1 1/3 cups) 360 g water (1 1/2 cups) 75 g sourdough starter (1/3 cup) 9 g salt (1.5 tsp) Instructions Mix the flour and water. Cover to autolyse for 1-2 hours. Add the starter and salt to the dough, pinching and kneading to incorporate the additions. Cover and let rest for 30-40minutes. After the rest, begin a series of stretching and folding every 20-30 minutes. I did six stretch and folds for the all-Kamut and the 40%, and four for the 20% Kamut. Cover and let bulk ferment for a total of 6-12 hours from when you added the leaven. The time will depend on your room temperature. (My all-Kamut fermented 9.5 hours at 75 F. The 40% fermented for a total of 11 hours: 3 hours at 76F and 8 hours at 64 F. The 20% fermented 10 hours at 72 F.) Scrape the dough onto a well-floured surface. Dust the top of the dough with flour and stretch/press it into a rectangular shape. Fold it in thirds and then in half as per this video . Cover and let the dough rest for 15-20 minutes while you prep a basket/tea towel with all-purpose flour, rice flour, or bran flakes. Flip the dough and shape it into a boule or batard, depending on your baking vessel. Lay it in your basket seam side up for smooth scoring, or seam side down for a rustic look. Let the dough proof 60-90 minutes at room temperature, or 6-10 hours in the refrigerator. I proofed the whole grain loaf in the refrigerator for 7 hours, as the dough was very sticky and difficult to handle. The 40% and 20% doughs proofed at room temperature for 75 and 90 minutes, respectively. Thirty minutes before the end of the proofing stage, preheat your oven to 500 F with the baking vessel inside. Flour your hand and flip the dough out of the basket. Gently place it in the hot baking vessel. If you refrigerated the dough and your baker is clay, use a layer of parchment paper between the cold dough and the hot clay.

I put the dough inside two loaf pans and made the bread thinner

As we are now in the Germanic Bread Week. This is a recent article published in The Economist about German bread.

Just started BF! Not going to lie, used the Ank! We will see how it goes!