I am on day one of the recipe and all is looking good so far. I do not have any diastatic malt though. I tried getting some from a supplier but I think there was something lost in the relay. They sent me malt flour.
Once the first dough has rested for roughly 12 hours ( I may have to refrigerate), I will be back tomorrow to make the dough, and hopefully get some pictures. On top of this, I am making bagels and a batch of Stollen for Thursday nights open house at the bakery. So I have a bucket of raisins, candied peel, lemon zest, and toasted almonds soaking in 1100 ml of tequila/rum. Yummy!