Well I won’t do it again. It stuck a bit in the pan, I believe that’s due to the lack of moisture as I used the same amount of butter as always. I also like the really square shape with the top in place and the texture and color of the top crust with the lid.
The crumb might be a tiny bit more open but not enough to make a difference.
I used the same exact ingredients as the most recent bake before this but I decreased the Arrowhead Mills bread flour to 100g and increased the Spelt to 200g.
Technique was identical and added a bit more water early to facilitate the beating development of gluten.
I did more pics to show the process.
1) beating texture
2) first set bowl folds
3) second set bowl folds - very smooth & developed
4) first wet lamination started
5) continuing
6) roll up wonderfully gluten extensible
7) second lamination to size of pan
8) in pan
9) into fermenter 4°
Finished loaf and crumb shots. ( note tiny break at side of slices where loaf stuck 
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