Malt question

[YulianaBoyle]

I'd like to get a darker crust but still keep the bake time under 8 minutes. Im baking around 585 so I understand there are limits. I've tried adding sugar (2%) as well as barley malt syrup with not much difference. Will ordering diastatic malt powder be a game changer or am I simply limited by the temp? Also, is diastatic malted barley flour the same thing as dmp? (edit) Is a malted flour like KABF basically the same as using an unmalted flour but adding malted barley flour? I'm pretty sure that question answers itself but I figured it's better to ask. I really don't want to buy malted barley flour to add to unmalted flour if a malted bf is the exact same.

This dough was a 17 hour 70 degree fermentation (12 bulk, 5 balls)
954g of whole foods bread flour
46g of Caputo pizzeria (too lazy to open another bag of bread flour)
640g water
30g salt
.4g idy

To add more info, I preheated the oven for over an hour with a stone on the second to top rack. It read 576 degrees at launch. Baked for 3 minutes and rotated. Baked for another 3 minutes, rotated again then turned the broiler on for a minute and a half.

Edited October 2 by YulianaBoyle

[Brave_Jan]

My understanding was that, in the absence of additives that are usually listed on a given product, DMP is literally just milled malted barley. In what way is it different?

[AriellaTerry]

For a darker crust while keeping the bake time short, you might indeed find diastatic malt powder helpful. It can add a bit of caramelization that might give you that extra color. Diastatic malt powder is different from diastatic malted barley flour, so if you’re aiming for specific results, it’s worth getting the right one.I’ve had a similar quest for a darker crust. I started using organic barley grass powder in my dough for a bit of extra nutrition and noticed it affected the browning a bit too. It’s not the same as diastatic malt powder, but it added an interesting touch.