Hamelman [Kamut] Multigrain

This is a pretty bold bake on my Hamelman 50% WW multigrain with freshly home milled kamut in place of WW.  I sifted and used the hard bits in the levain.  My hot soaker was a mix of durum, toasted old bread crumbs from my last batch, brown flax (left whole for a change), mixed rolled grains, and my faux red rye malt.  The cold final rise was about 18 hours.  I was happy that the timing worked for me to give the less bold loaf to my mother for her 81st birthday.  We were both pleased with the taste.

I was hoping for a more open structure, but it's not dense either.  I just read here that you can expect a denser loaf with kamut (http://www.thefreshloaf.com/node/55892/khoisan-flour-says-15-gram-protein).

I also read in the latest Breadtopia post  (https://breadtopia.com/how-to-get-an-open-crumb-with-whole-grain-sourdough-bread/) that cold final rises result in a denser middle, and mine certainly evidences that.