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.

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