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5g diastatic malt
I use this in all my doughs, but seeing it in your recipe has me paranoid I’ve forgotten it for this batch, lol.
Dough feels good and strong. Not over at all, little bit stiff straight out the fridge but that’s to be expected. Cans and pizza in a mate’s yard. Got high hopes for the afternoon.
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Nef
konastab01
Yep by hand
333g water
560g flour
13.5g salt
5-6g sourdough starter
5g diastatic malt
Mix starter water salt and malt
Then add flour and knead until smooth (about 10 mins)
Leave in covered bowl for 24 hours (it doubled in size)
Shape into balls and leave for another 8-10 hours.