I tried making a 20% spelt bread today (with the rest being all purpose flour) and tried 70% hydration and found the dough so wet and sticky that I could not shape it and it ended up coming out very dense. I notice here your bread is around 60% hydration (I couldn't see how much levain you used here though and what % hydration the levain is), and you advised to someone in the comments to lower the hydration even more with store bought spelt flour. So it sounds like over-hydration was definitely my problem. :) What hydration level would you suggest for the combo of flours I tried to use today?

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