Einkorn malt poppy seed loaf

I was pleasantly surprised by this loaf. This is a 40% whole einkorn loaf, hydration 70%, with some barley malt syrup mixed in and poppy seeds on the crust. All the einkorn is in the overnight levain. The high PFF makes this a fast bread to bake on the same day as mixing - I mixed it at 8:30 am, baked it at 12:30, and (don't frown) ate it at 2 pm with carrot lentil soup.

I wasn't expecting myself to develop strong feelings over this loaf (yes, intense relationship with bread), but I actually loved it. The slightly grassy flavour of einkorn paired with the deep, almost caramel notes of the malt syrup, further lifted by the nutty, almost seaweed-umami crunch of the poppy seed-studded crust ---- all that eaten fresh, even almost slightly warm, with butter.... .... .......

Figures for a 610g loaf:

Overnight einkorn levain: 24g starter, 135g whole einkorn flour, 115g water

Final dough: all of the levain, 203g white flour, 128g water, 10g barley malt syrup, 5g salt

Process

Levain took 11 hours to peak.

Mixed the dough together and did 4 mins of walk-and-stretch (my mobile version of SF lol). Rested and did actual SF thrice during 3-hr BF at room temp 23C. Shaped and proofed for another hour and baked at 220C for 33 mins.

Will need to try out another two or three types of loaves for a big bake coming up next weekend. The husband is organising a stag party and I'm keen to offer ten loaves.