The dough was given a fairly intensive kneading on the diosna mixer, a 70 minute bulk rest with a good double stretch and fold at the 40 minute mark. The final proof was 45 minutes, done seem up on boards with a fine sift of light spelt flour. The pre-baked weight was 650g (baked weight 540g), they were baked 55 minutes in the IMA oven.
The salt was at 2.2%, fresh yeast in the final dough .7%. The hydration i'd guess to be in the 70% range. The flour in the final dough was almost entirely made up of swiss bread flour (Halbwiessmehl), that helped in the crust department, which had a good ripping tear in the chew.
The level of flax and the soak was just right, the spelt and rye preferments added a solid base of flavour. I'll be trying this one again, without adjustments I believe.