I have been working on dialing in a recipe/method for 100% spelt pizza dough. I have had some success with substituting spelt for wheat in whole grain, high hydration recipes using a sourdough starter. The dough comes out quite tasty but is still a bit dense.
This past week I added an extended cold ferment (72 hours in the fridge after 12 hours rising on the counter). The result was terrible, the dough lost all integrity! From reading I have done I understand that the gluten formed in spelt doughs tend to be more fragile; though I cannot find exactly why this is. COuld the extended ferment have caused the gluten formed to begin to break down?
Any suggestions for 100% spelt dough? I use a sourdough starter and prefer to make my dough with only water rather than adding any milk and/or honey.