I Baked Sourdough With 50% Spelt. This Is What Happened.

A nutritionist told me regular whole wheat isn't the "healthy" bread — spelt is. So I baked a whole grain spelt sourdough to see for myself. The first loaf stuck to the cloth, tore, and spread flat. What fixed it had nothing to do with the spelt. CHAPTERS 0:01 — Why spelt 0:11 — First dough: mixing and folds 2:04 — Shaping and a fridge detour 3:01 — Loaf 1: stuck and spread 3:12 — What actually went wrong 3:41 — Second attempt: what I changed 4:15 — Overnight cold proof 4:48 — Loaf 2: the result 5:06 — Taste: was it worth it? INGREDIENTS Loaf 1: 250 g whole grain spelt flour 240 g strong wheat flour, 14% protein 10 g wheat bran 120 g sourdough starter 10 g salt 380 g water (360+20) Loaf 2 (the one that worked): 230 g whole grain spelt flour 250 g strong wheat flour, 14% protein 10 g wheat bran 120 g sourdough starter 10 g salt 365 g water (350+15) Baking: 250°C / 480°F with the lid on for 25 minutes, then 200°C / 390°F uncovered for about 30 minutes.