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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 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 dough and start the bulk fermentation for 5 minutes.
Scale the dough into 410 g pieces, cover and start the intermediate proof for 15 – 20 minutes.
Mould the dough in your preferred shape, we recommend long and oval, and place into greased baking tins.
Allow the dough to final proof for 60 - 70 minutes, we recommend covering the baking tins with plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes halfway back its ready to bake.
The oven should have a temperature of 190°C when you place the loaves in then decreasing to 160°C.
