Spelt Loaf

I'm trying my hand at a 25% spelt sourdough loaf. I've tried it 3 times with 3 partially bad outcomes.

Loaf #1. Looked pretty but taste was just ok. I did not use warm enough water, and I didn't stretch and fold it enough right away.

Still loaf #1

Loaves #2 and 3.
#2 was accidentally 50% spelt, so it was very whole grain-like. We liked the taste!
#3 also did not have enough stretching and folding time, but was the proper amount of spelt.
Next: I'm going back to a double refrigeration (one time for bulk ferment and one time for proofing)