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 6 minutes slow and 3 minutes fast, we recommend using cold water to keep the dough temperature at max. 27° C
Cover the bowl and start the bulk fermentation for 30 minutes. The dough should raise 1/3 in volume
After bulk fermentation, scale the dough into 455 - 460 g pieces
Mould the dough in your preferred shape, we recommend round, place into floured proofing baskets with the seam facing up
Allow the dough to final proof for 45 - 55 minutes, we recommend covering the baking tray with 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
Turn out the dough pieces onto a greased baking tray. Sprinkle the tops of the dough pieces with flour
The oven should have a temperature of 190°C when you put the loaves 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 loaves for 35 - 40 minutes
