From your experience .... diastatic barley malt contributes to a nice gold-brown crust, but does it also cause the crust to be (rather) chewy ? I bake Beranbaum's 'Heart of Wheat' and the crust turned out a bit more chewy then I would prefer ... I used though -diverting from the formula- 1 Tsp of my recently received diastatic barley malt t on three cups of KA bread flour. (that ratio came remommended on the KA packaging)

I am not certain if the KA bread flour has already active barley malt in and my addition kind of pushed it over the top ... then the question would be: Does too much diastatic barley malt cause a chewy crust.

BROTKUNST