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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.
Mix all Ingredients for 3 minutes slow and 6 minutes fast. We recommend using cold water to keep the dough temperature at max. 27°C
Once mixed, cover the bowl and start the bulk fermentation time for 15 - 20 minutes.
Scale the dough into 220 g pieces and shape long. Cover and start the intermediate proof for 15 - 20 minutes
Mould the dough into long baguette shapes and place onto a greased baking tray
Allow to final proof for 35 - 45 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
Sift flour over the baguettes and score. We recommend 3 diagonal scores along the top
The oven should have a temperature of 190°C when you put the baguettes in. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust
After approximately 5 minutes of baking decrease the temperature to 160°C and bake the baguettes for 20 - 25 minutes
