"La Fanette" is a bread I've made with and without success. This time I made what Thierry Delabre calls his "hobby levain," a firm starter at 50% hydration, all kamut rather then wheat. The spelt I used was whole grain, no white sifted or milled white spelt. The finished product was so perfect and the flavors from whole grains made this a pleasure in texture and taste.
The best part of the manufacturing this bread is the end pieces that are cut in the non shaping style, and you get the "bakers" little bun for first dibs.