100 % whole spelt sourdough fermentation time
I am fairly new to sourdough baking (I started about a month ago), but I am really eager to learn as much as I can about it. I am just amazed by all the health benefits of sourdough bread and it has really impacted my daily routine a lot. I have a good sourdough starter (100 %rye, 80%hydration) that I received from my friend. Now, because of all the health benefits of spelt, I actually would like to bake mostly spelt sourdough breads, and preferably wholegrain. I have baked four breads so far, of which two have turned out nicely with a decent oven spring (I bake with a dutch oven). But the two other ones were flat, and had no open crumb. I am trying to figure out, what made my bread flat. I read that they could be either overproofed or underproofed. I know that there a millions of reasons what may have been the reasons for not having an ovenspring, and I read that especially temperature is crucial for all of it, so my guess is that the bread was underproofed because I have a very cold kitchen.
The breads that came out flat called for different recipes, but I just want to refer to one of those recipes here, because this is a whole spelt, and I would really like to bake this right. The recipe called for 530 whole spelt flour, 350 gr of water, 3 tbs honey, 1/4 cup of starter and 10 gr of salt from breadtopia https://breadtopia.com/spelt-bread-recipe/. I did exactly what was asked for. And I left the dough on the counter over night, about 12h. I have a very cold kitchen though, about 17C or even a bit colder. The dough did not really rise a lot, but I still shaped it and put it in the proofing basket for another 3 hours, the bread flattened out once I put it in the dutch oven. My guess is that my kitchen is just too cold and it needed longer time to ferment? I was just afraid to overferment it, because I read that spelt is fermenting quicker. Do you think I should increase the amount of starter because of my cold kitchen or should I just leave it to ferment longer?
I would very much appreciate your expertise or any kind of suggestions on this. Thank you, Paula