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 4 minutes fast. We recommend using cold water to keep the dough temperature at max. 26°C.
Cover the bowl and start the bulk fermentation for 15 minutes.
After bulk fermentation, scale the dough into 56 g per pieces.
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 and dip into Kerniges or Oats.
Allow the dough to final proof for 35 - 45 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 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.
After approximately 5 minutes of baking decrease the temperature to 210°C and bake the rolls for 23 minutes.
