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 2 minutes slow and 6 minutes fast. The dough temperature should also remain between 29 - 32° C. We recommend to warm up the paddle and bowl with hot water before mixing.
Once mixed, cover with a kitchen towel or plastic foil and start the swelling time for 20 minutes.
Scale the dough 500 g pieces and mould the dough in your preferred shape, we recommend long and oval. Place into a greased baking tin.
Start the final swelling time for 40 - 50 minutes, we recommend covering the baking tin with a plastic foil or cling film to keep the moisture in the dough.
The oven should have a temperature of 190°C when you insert the loaf.
After approximately 5 minutes of baking, decrease the temperature to 160°C and bake the bread for 40 - 50 minutes
