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 with a spiral mixer for 3 minutes slow and 7 minutes fast. We recommend using cold water to keep the dough temperature at max. 26°C.
Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 20 minutes.
Scale the dough into 500 g pieces and mould the dough into round shapes. Cover the dough pieces and start the intermediate proof for 10 minutes.
Dust with rye flour and place seam side down into well dusted bread proofing baskets.
Allow the dough to final proof for 40 - 45 minutes, we recommend covering the proofing baskets with a plastic or cling film to keep the moisture in the dough. After ¾ proofed, turn the dough pieces on a greased baking tray.
The oven should have a temperature of 230°C when you put the loaves in, then decreasing to 210°C after 5 minutes. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
