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 8 minutes slow and 5 minutes at medium speed, 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 15 minutes.
Scale the dough into 70 g pieces and mould the dough in your preferred shape. We recommend round, place it onto greased a baking tray.
Spray the dough tops of the dough pieces with water and sprinkle with your preferred seeds.
Allow the dough to final proof for 40 - 50 minutes, we recommend covering the baking tin with a plastic foil or cling film to keep themoisture in the dough. If you press your finger in the dough and it comes back halfway it’s ready to bake.
Score the tops of the dough pieces to stop the crust cracking. We recommend one long score along the middle.
The oven should have a temperature of 230°C when you put the rolls in. We recommend placing 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 please decrease the temperature to 160°C and bake the rolls for 23 - 25 minutes.
