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 5 minutes slow and 4 minutes fast, we recommend using room temperature water to keep the dough temperature at max. 28° C.
Once mixed, cover the bowl and start the bulk fermentation time for 15 - 20 minutes.
Scale the dough into 435 - 440 g pieces.
Mould the dough slightly, with no pressure, in your preferred shape, we recommend round. Place into well dusted proofing baskets with the seam facing downwards.
Allow the dough to final proof for 30 - 40 minutes, we recommend covering the proofing baskets 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.
Overturn the proofing baskets onto a greased baking tray with the seam facing upwards.
The oven should have a temperature of 210°C when you put the loaves in. We recommend placing 2 - 3 ice cubes on the bottom of the oven to receive a steaming effect for a nice crust.
After approximately 5 minutes of baking please decrease the temperature to 160°C and bake the loaves for 35 - 45 minutes.
