Locked up indoors while mending from some winter crud, Saturday night I took my recently refreshed liquid levain and made two preferments. One whole wheat and one whole spelt. Sunday morning I added them to some water, then added bread flour, salt, and yeast. Fermented, stretch fold, ferment, shape, proof, bake. Seems no matter what I do, the sharp edges of the spelt bran never soften. Energy bread,s surface I make using spelt, feels like 220 grit sandpaper. I fined nothing wrong with it, but find spelt is the only whole grain flour wwhere I experience rougher the texture.