Picture of spelt dough after finished kneading
I apply the same method that I use for my whole wheat sourdough bread. I reduce my hydration to 76~77%. I knead a bit shorter this time (8minutes) but I did increase my mixer (DLX) speed. Different mixer may need different timing. I want to post this picture for quite some time but I’m quite scare because I’m quite new in bread baking(~6 months) so there are a lot of questions that I can not answer/don’t know the answer when somebody asked me. I’m apologizing for that. Do hope others can help.
Individual practice may be vary
Edit to add picture( the picture is quite blurry).