Zacme vs Ankarsrum: Crusty Italian Bread

My virgin run of the Zacme 5.5 qt mixer against my Ankarsrum mixer:
Zacme mixer: amzn.to/4chUbqN (ad)
Ankarsrum Mixer: amzn.to/3L4N3BS (ad)
Baking stone: amzn.to/4cmnLLG (ad)
Recipe:
400 g grains (100g spelt, 250g hard wheat, 50g durum)
310 g water
10g sea salt
10g barley malt syrup, honey, or sugar
50 g boiling water (to be mixed with 25 g of the flour from above)
Spelt can be subbed for soft wheat.
Durum can be subbed for Kamut/Khorasan
Mill the flour, then prepare the yudane by mixing 25 grams of flour with 50 grams of boiling water and stir until it turns into a thick paste. The water MUST be boiling, not just hot.
Add the liquid, yudane, sea salt and sugar to the bowl, and top off with the flour.
Mixing in the Zacme, we are using the whisk at top speed until the dough climbs the whisk and cleans the bowl.
Mixing with the Ankarsrum, we are looking for a smooth, shiny dough.
Add the yeast and use the dough hook for the Zacme and roller scraper for the Ank, mixing a minute or two on speed 3 to incorporate.
Lightly oil your bowl and do your first set of stretch and folds. Let dough rest covered for 30 minutes, or until doubled.
Transfer the dough to a lightly floured bench and shape the dough, transferring to parchment paper. Let rise while the oven preheats to 450 F. I have a baking stone in mine for an open bake.
Add boiling water to a pan, and place in the oven under the baking stone (or baking sheet). Place the bread into the oven, and spray generously with water, closing the door quickly. Bake 20-25 minutes before removing the pan of water and lowering temp to 425 F. Bake another 15-20 minutes or until crust is as dark and crusty as desired.
Let cool fully on a baking rack. DO NOT Slice hot, or it will be gummy.
Store cut side down, slicing from the middle of the loaf. For crusty crust, don’t put it in a plastic bag or beeswax wrap. The moisture from inside the loaf will transfer to the crust and soften it. If you MUST use a bag, make it a paper bag only after fully cooled.
justmillit.com for more Italian bread and other fresh milled recipes like crunchy pretzel sticks, crescent rolls, and super soft bread machine bread that doesn’t crumble.