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 4 hours. Once soaked, mix all the dough ingredients with a spiral mixer for 4 minutes slow and 5 minutes fast. We recommend using cold water to keep the dough temperature at max. 29°C.
Once all Ingredients mixed, start the bulk fermentation time for 20 minutes.
Scale the dough into 550 g pieces. Mould the dough slightly and place into greased baking tins. Dust the tops of the dough with flour.
Allow the dough to final proof for 40 – 50 minutes, we recommend covering the baking tins with a plastic or cling film to keep the moisture in the dough. When cracks appear, the dough is ready to bake.
The oven should have a temperature of 240°C when you put the loaves in then decreasing to 200°C after 5 minutes of baking. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust
Bake the loaves for 45 - 50 minutes or a core temperature of 98°C
