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.
Soak Kiemkorn Kruste with water for 2 – 3 hours. Once soaked mix the soaked grain with the wheat flour, instant yeast and water and mix with a spiral mixer for 3 minutes slow and 7 minutes fast. We recommend using cold water to keep the dough temperature at max. 26°C.
Scale the dough into 40 - 45 g pieces, cover the dough pieces and start the intermediate proof for 15 - 20 minutes.
Mould the dough into your preferred shaped, we recommend round and place onto a greased baking tray.
Allow the dough to final proof for 50 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 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 220 - 230°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.
