Nicely I gained’t do it once more. It caught a bit within the pan, I consider that’s as a result of lack of moisture as I used the identical quantity of butter as all the time. I additionally just like the actually sq. form with the highest in place and the feel and shade of the highest crust with the lid. 

The crumb could be a tiny bit extra open however not sufficient to make a distinction. 

I used the identical actual components as the latest bake earlier than this however I decreased the Arrowhead Mills bread flour to 100g and elevated the Spelt to 200g. 

Approach was similar and added a bit extra water early to facilitate the beating improvement of gluten. 

I did extra pics to point out the method.

1) beating texture

2) first set bowl folds

3) second set bowl folds – very clean & developed

4) first moist lamination began

5) persevering with 

6) roll up splendidly gluten extensible 

7) second lamination to dimension of pan 

8) in pan

9) into fermenter 4°

Completed loaf and crumb photographs. ( word tiny break at facet of slices the place loaf caught