Baking with wholemeal spelt

I bake with 2k of flour each time. This produces loaves: 2*3lbs and 3*2lbs The 2lb loaves come out with even small holes, no unexpanded dough. The 3lbs come out with some bigger air gaps and some slight dough below the crust. What could I do to ensure the larger loaves do not have a doughy streak below the crust? It is not throughout the loaf most likely in the centre area. Being spelt I do not kneed it but I do fold it a lot when mixing the dough by hand. This is my current recipe: 1100ml warm water +1k wholemeal spelt+6g advanced yeast, soaked overnight Next day add to the previous: 1k wholemeal spelt+1000ml warm water +16g yeast+26g honey+20g mollases+300 mixed pumpkin and sunflower seeds Let rise for 20 mins. Put in oven at 200C with pan of boiling water in base. leave pan in for 15min and then remove pan and water. Continue to bake for the full hour. (The reason for the overnight soak is to convert the complex sugars in the spelt flour to simple sugars so that the next day's batch of yeast can work on them more effectively and get a better rise). Result is very good, with small air holes through the bread, a good crust, but sometimes a dough layer just below the crust where the dough has not got air holes in it. What changes should I make to my recipe? Robin