This a primary wheat loaf I baked in a very long time. I used Hamelman’s recipe with a few adjustments: I substituted 10% of the AP flour with durum flour and 12.5% (or half) of the entire wheat with entire spelt. I used a bit extra water because the flours appear to be extra thirsty in wintertime. The loaf got here out very good with an ideal, crackly crust which stayed that approach for a few days. I feel it was due to the Ankarsrum mixer as I by no means received this type of crust in my outdated Cuisinart stand mixer. As good because it seems to be, I feel it opened up an excessive amount of on the rating because the crust separated from the crumb which will be seen within the cross part. I feel I loaded it into the oven too early; possibly half an hour extra proof can be good? Once more, it has been some time since baking a wheat loaf. General although, I am glad with it. It makes for very tasty sandwiches.
