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