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.
Mix all Ingredients, except dried mixed fruit, for 3 minutes slow and approx. 6 minutes fast. Add the dried mixed fruit for the last 2 minutes. We recommend using cold water to keep the dough temperature at max. 27°C
Once all Ingredients are mixed, cover the bowl and start the bulk fermentation time for 20 minutes
Scale the dough into 530 - 540 g pieces, cover and start the intermediate proof for 15 - 20 minutes
Mould the dough in your preferred shape, we recommend long and oval, and place onto a greased baking tray
Score the tops of the dough pieces to stop the crust cracking. We recommend one long score along the middle
Spray the dough tops of the dough pieces with water and dip into Avena Vital or Oats
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. We recommend putting 2 - 3 ice cubes on the bottom of the oven to receive a steaming effect for a nice crust
After approximately 5 minutes of baking, decrease the temperature to 160°C and bake for a final 30 minutes
