Spelt bread correction

I made an old bread just last week and discovered, actually horrified, that I had left out a key step when I posted the recipe. This is bread #34, a 100 percent spelt. I remade the bread just days later, adding the suspected missed step. Confirmed. You really do need the last stretch and fold before baking and the final rise. Lovely oven spring and compliments from the co-workers who ate it.

I edited the post and now anyone who tries this bread will be much happier. I love the taste of spelt, somehow a little sweeter or slightly nuttier than whole wheat. Perhaps the spelt flour I buy is just fresher. (Bringing to mind the temptation to buy a grinder, find a source of wheat, and grind my own. That's crossing the border into crazyland and I'm almost there.)

As for bringing bread to the office for your colleagues: A good bread will disappear quickly and create lots of good will.