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 Pumpernickel with warm water for 2 - 3 hours. Then mix all Ingredients for 2 minutes slow and 6 minutes fast. We recommend using cold water to keep the dough temperature at max. 27°C.
Once mixed, cover the bowl with a kitchen towel or plastic foil and start the bulk fermentation time for 20 minutes.
Scale the dough 690 - 695 g pieces and mould the dough in your preferred shape, we recommend long and oval. Place into greased baking tins.
Allow the dough to final proof for 40 - 50 minutes, we recommend covering the baking tins with a 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.
The oven should have a temperature of 190°C when you put the loaves in.
After approximately 5 minutes of baking, decrease the temperature to 160°C and bake the loaves for 40 - 50 minutes
