Hi everyone,  I'm happy to be back after a year of having a young person with celiac sharing my home.  They have moved on and I can mill and bake again without worrying.

To celebrate, I brought out my barely-used Nutrimill Artiste mixer and started really digging in to try and learn exactly how a fully kneaded,  fully developed 100% WW dough looks and feels.  And since spelt is my favorite-est  most delicious wheat, I've extended the project to 100% spelt.

All the flours are freshly-milled on the finest setting of my MockMill 100. So they're a bit chunky. For these bakes I am not sifting and re-milling or soaking the bran.

And,  you guys! Check it out! Spelt is not nearly as difficult to work with as I thought.  It's just more extensible.  So the funny thing is,  autolysing the dough is done to increase extensibility and flavor. Weel, when you're using spelt you get the extensibility AND absolutely delicious flavor, without needing to autolyse.

For this bake I did rest the flour without kneading for an hour after the initial mix. Because the yeast was in the dough,  it basically did a first bulk rise during that time.  It behaved the same as when I only rested it for 15 minutes,  so I didn't find an advantage in the longer rest. It didn't do any harm though. 

I have been using the Laurels Kitchen Bread Book "Loaf for Learning" formula for these bakes. It is a relatively lean dough,  with the additon of 2 TBSP oil and 1/3 cup of plain yogurt in each 450g-flour loaf.

I haven't been able to find many photos of 100% whole wheat dough at different stages of development,  so next time I'll try to take more pictures.