Help looking for recipe / guidance
Hi all - new to the forum and bread making here. Looking for some direction to achieve the bread that I think I want.
Some history- so far I have had only a few successes following the standard breadtopia spelt sourdough recipe (substituting with organic white spelt): Essentially in my warm summer kitchen just a few stretch and folds, leave ~8hrs, then pinch and put in a Banneton for ~1 hr and DO for 30mins lid on. Very delicious bread consumed fresh but overnight it seems to go stale wrapped in teatowels (still delicious when toasted). Also when I started bread making I had some failures probably due to excessive proofing resulting in dense flat bread.
I am very much interested in nutrition and reducing harmful aspect of consuming grains - ie maximising the yeast digestion of the flour and conversion into B vitamins, reduction in Phytates etc. I am also primarily interested in Spelt (or maybe something like Rye in the future) for potential increased tolerance. I also think that starchy foods are best accompanied by fat (I remember some research to this note) and I certainly enjoy my bread with at least some organic butter on it. I don't consider moderate amounts of butter and coconut oil as unhealthy.
So this leads me to my questions:
1) Is there a sourdough method / recipe which includes a long, high hydration fermentation of most of the flour (to maximise feeding, but "overproofing"), and then a little more flour added at the end to allow for achieving the right hydration and a final feed & rise?
2) Is there a method that incorporates fats like butter / coconut oil into the dough and what sort of outcome does that give?
3) random question : I thought whole grain flour had rancidity issues, leading to primarily white flour use in the 20th century. Yet I am seeing wholegrain organic spelt flour at my supermarket? Something doesn't add up to me.
Thanks - any help in the right direction would be much appreciated.