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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 4 minutes slow and 7 minutes fast. We recommend using cold water to keep the dough temperature at max. 27º C.
Once all ingredient mixed, cover the bowl and start the bulk fermentation time for 20 – 30 minutes.
Scale dough 150 g per piece, cover the dough pieces and start the intermediate proof for 20 - 30 minutes.
Mould the dough long as submarine, topping with French Village and place onto a greased baking tray.
Allow the dough to final proof for 35 – 40 minutes, we recommend covering the baking tray with a plastic or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it is ready to bake.
Score the top of the dough pieces to stop the crust cracking. We recommend one long score along the middle.
The oven should have a temperature of 230º C when you put the rolls in. We recommend putting 2-3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust texture.
