diastatic malt
powder: making a little
sugar from the seeds
1 c wheat chef, 2 T diastatic malt powder, 1 t kosher salt, 1/2 c maple syrup, 2/3 c water, 2 c white whole wheat flour
stir, rest 1 hour, covered; fold 8x, rest 11 hours, covered; fold 8x, rest 12 hours, covered; gently form ball, slash top, rest 30 minutes; bake in preheated dutch oven, 475 F, 15 minutes lid on, 18 minutes lid off
haikuveg 