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Chef Nun successfully worked as a Cook and Chef De Partie in various 5 Star Hotels throughout Bangkok and joined Schmidt Co., Ltd. as Technical Advisor in 2009. He has been sent several times to Germany for specialized training.
The following recipe has been designed for a home baking environment and equipment. If you wish to view our industrial recipe click here.
2 Loaf
00h 12
00h 40
Wake up to a hearty breakfast with whole grain bread that adds nutritious oats and good energy to your morning delights. Bake yours by mixing 50% of Avena Vital with 50% wheat flour to help you get that perfect golden crust and soft texture essential for a tasty malt-infused loaf.
Preparation Time: 9 – 12 minutes
Proofing and Resting Time: 65 – 80 minutes
Baking Time: 35 – 40 minutes
Outcome: 2 Loaves
Tools needed: Mixer including bowl, Kitchen scale, baking tray and 3 ice cubes
Mix all Ingredients with a spiral mixer for 3 minutes slow and approx. 6 minutes fast. We recommend using cold water to keep the dough temperature at max. 27°C.
Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 20 minutes.
Scale the dough into 435 - 440 g pieces and mould the dough in your preferred shape. We recommend long and oval shape, place it onto a greased baking tray afterwards.
Spray the dough tops of the dough pieces with water and sprinkle with Avena Vital or Oats.
Score the tops of the dough pieces to stop the crust cracking. We recommend one long score along the middle.
Allow the dough to final proof for 45 - 60 minutes, we recommend covering the baking tray with a plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it’s ready to bake.
The oven should have a temperature of 190°C when you put the bread in then decreasing to 160°C. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
