I am trying to do whole spelt and whole rye sourdough breads. Since they do not have much gluten, how do we develop the gluten without spoiling the dough? Should we do the usual stretch and folds? Or not so often? and does the dough rise faster and hence needs baking sooner? What is the best way to shape these breads so they dont collapse before baking?
They do come out delicious but are more complex to work with.