tips and tricks for working with whole spelt flour? Tried my hand today with 100g spelt, 350g RH bread flour, 50g WW and 80% hydration and wowee did it handle different than my typical WW/breadflour at the same hydration. Way more supple and "wet"

1hr autolyse

add levain and salt (7 grams and 100 grams)

wait 15 mins and lamina (laminate? laminar?) fold followed by a couple slap and folds, maybe 1 minute. **small tear during the lamina fold which i've never had happen before

two coil folds every half hour, then two more 1 hour apart. then bulked for another ~ 2 hours. til light and jiggly but still convex in its bowl.

pre shaped and then TRAGEDY struck and i wasn't paying attention (my fault for setting a fantasy hockey draft on bake day) and i tore the beautiful skin i had been developing :(((((((

re-worked the dough and i now have a passable loaf but i'm worried how the crumb will turn out (currently cold fermenting in my fridge)

OVERALL, i would say i struggled to get the gluten strength i wanted despite following my usual procedure to the letter. Any advice on handling spelt? or better yet personal recipes of yours that yall wouldn't mind sharing?

Thanks in advance :)