Get my free baker’s tools (baking notes sheet and starter quicksheet), guides, and recipes:

I used my sourdough method, here:

With this formula:
973g medium protein white flour
389g type 85 flour
584g whole Khorasan (Kamut)
1556g water
35g salt
63g sourdough starter used to make the levain

Levain: mix 63g white flour, 63g khorasan, 63g starter, and 126g water and let ferment 5 hrs
Mix: mix everything in a spiral or by hand until medium development (see beginning of Reel). Final dough temp around 78F/25C
Bulk fermentation: 3.5 hrs
Divide into 4 x 900g, reset 40min
Shape into long batard
Proof overnight at 39F/4C
Bake at 450F/230C for 20m with steam, 30-40m until deeply colored

source