I must say, I am very happy with this 100% spelt loaf.

The crumb is tight (great for holding butter and condiments), the spring is good, the texture is tender and not gummy at all, and I just really like it. I've struggled in the past with 100% whole wheat loaves being low, dense, and gummy, so this feels like an accomplishment.

Recipe (yields 1 loaf)
150g rye starter
700g spelt flour
500g water
1 TBSP (20g) sea salt

Rough mix, autolyse 1 hour, then stretch and fold every 30 minutes for 4 sessions. Let rise at room temp until doubled and nice and marshmallowy and jiggly. The spelt is so nice and soft for this.

Shape into a batard, place into a buttered loaf pan, cover with a towel, and put in fridge for 24-48 hours. The top gets somewhat dry when only covering with a towel as opposed to plastic wrap, but I've found this makes scoring easier.

Score the loaf with a deconstructed capital "I" shape. 2 horizontal slashes at either short end, then a vertical slash down the middle, leaving space between the slashes. This my favorite scoring pattern thus far for encouraging spring in a loaf pan.

Cook at 400 for 60-70 minutes until a food thermometer reads 200f. I brushed the top with butter near the end and this gave it nice color, but is optional.