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 carrots, for 6 minutes slow and 2 minutes fast. Add carrots for the last 2 minutes. We recommend using cold water to keep the dough temperature at max. 27°C
Cover the bowl and start the bulk fermentation for 15 - 20 minutes
After bulk fermentation, scale the dough into 480 - 485 g pieces. Cover and start Intermediate proof for 10 minutes
Mould the dough in your preferred shape, we recommend long and oval, and place onto a greased baking tray
Spray the dough tops of the dough pieces with water, dip into French Village Mix and place onto a greased baking tray
Allow the dough to final proof for 30 - 40 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
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 190°C when you put the loaves in, decreasing to 160°C. We recommend putting 2 - 3 ice cubes on the bottom of the oven to receive a steaming effect for a nice crust
