I prefermented 20% of the flour, half with Sd, half in a poolish, the total hydration was 70% : with this basic arrangement in a wheat/ rye combo, I come out with a nice moist crumb, not so with this 100% spelt.
I contemplated adding 1 or 2% butter at the end of the kneading, but thought this would make for even less proofing tolerance. It could be worth a try next time.
The crumb was certainly open and airy, not suited for runny homemade strawberry jam. The loaves were baked for a young neighbour who’s going wheat free for a spell, his nutella and peanut butter ought to moisten the eating experience up somewhat.
The grains in the photos are from a spelt field just ouside the village.