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 complete 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 incredible, crackly crust which stayed that means for a few days. I feel it was because of the Ankarsrum mixer as I by no means obtained this sort of crust in my previous Cuisinart stand mixer. As good because it appears, I feel it opened up an excessive amount of on the rating because the crust separated from the crumb which could be seen within the cross part. I feel I loaded it into the oven too early; perhaps half an hour extra proof could be good? Once more, it has been some time since baking a wheat loaf. Total although, I am happy with it. It makes for very tasty sandwiches.