Basic recipe at: https://www.gimmesomeoven.com/no-knead-bread/
I now add a tablespoon of diastatic malt powder and knead it a fair bit for the 2-3 hour version.
Baked at 450F for 30 minutes top on, 5 off.
The browning on the bottom (in the comments) is not burning but delicious caramelization. The diastatic malt powder causes the crust to brown with sugars.
Will add a picture of crumb once it is fully cooled.
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It was delicious but I’m not happy with the bottom crust yet. Gotta use some cornmeal as others do, as well as getting some poppy and sesame seeds for toppings.
Diastatic Malt Powder is magic. I really need to pick some up.
How long did you let it rise?
Final rise was 30 minutes.
