As I said before, I was struggling for oven space and time and the bread overproofed massively. So I just pushed it back, rerolled it and let it rise again so that it was ready for the oven at a more convenient time. I think this is perhaps why you can see the 'roll' of the dough so clearly.
It doesn't really taste much different from the normal wholemeal bread I make (apart from being saltier!) so I'm not sure I'd bother with spelt flour again, I think normal wholemeal flour is fine. Perhaps I need to try a different brand of spelt flour. But anyway, the bread is great, make it and enjoy! (Homemade bread makes the best toast..... need I say more).