Vital Wheat Gluten and Diastatic Malt

Hi all,

    I've been trying this no knead recipe on Serious Eats and experimenting with adding gluten and diastatic malt.  I like the "chewy" you get adding the gluten and the crust comes out great with the diastatic malt breaking down the sugars.

  I've been adding 1 Tbsp of gluten and 1 tsp of diastatic malt for 400 grams of flour.  I've been using White Lilly bread flour and it's coming out pretty good!

Thank you,

Barrie