Spelt bread baking time and temperature
For the past year, I have been experimenting with spelt bread, due to my wheat intolerance. I order 25 lbs. at a time of both whole grain and white spelt from Vita-Spelt. I have tried many different recipes, and have tweaked them to the point where I have a sandwich loaf that I make most every week. It is about 50% white spelt, 35% whole spelt, 10% rye, and 5% vital wheat gluten (this I tolerate). I use honey and olive oil to improve softness and kept it fresher longer. Total hydration is 62%.
The biggest issue I am now facing is selecting the proper baking temperature and time (or, more specifically, internal temperature). I used to start my bake at a high temperature (450 F) as I also did with free-form loaves. I then realized that a sandwich loaf in a loaf pan does not benefit from this, as the purpose of the high temperature is crust formation. So I dropped the temperature down to 375 F the last few bakes to see if a longer, slower bake would improve the texture (word is still out).
I never know, though, at what internal temperature to pull the loaf. I have seen recommendations of everything from 195 F to 210 F. How is one supposed to know the ideal temperature for any given loaf?
The other strange thing is that I find that I get to 195-200 F after only 30 minutes at 375 F. Every recipe I see, though--even spelt recipes--suggest that this should take closer to 60 minutes! What could possibly be the cause of my bakes requiring so little time? Don't get me wrong, I'm happy to not run the oven for longer than necessary, but I feel like there's something going on that I'm missing.
Thanks for your input!