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 all the dough ingredients with a spiral mixer for 3 minutes slow and 8 minutes fast. We recommend using cold water to keep the dough temperature at max. 27°C.
Once all ingredients mixed, cover the bowl and start bulk fermentation time for 5 minutes.
Scale the dough into 680 g pieces, cover the dough pieces and start the intermediate proof for 10 – 15 minutes.
Mould the dough in your preferred shape. We recommend long and oval shape and place into greased baking tins.
Allow the dough to final proof for 60-70 minutes, we recommend covering the baking tins 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.
The oven should have a temperature of 220°C when you put the loaves in then decreasing to 190°C after 5 minutes of baking.
