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 8 minutes slow and 5 minutes fast. We recommend using cold water to keep the dough temperature at max. 27°C.
Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 15 minutes.
Scale the dough into 320 g pieces and mould the dough in your preferred shape, we recommend long baguettes shape. Place onto a greased baking tray.
Spray the tops of the dough pieces with water and sprinkle with your preferred seed or some of Seedy Plus.
Allow the dough to final proof for 30 - 40 minutes, we recommend covering the baking tray with a plastic or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it is ready to bake.
Score the tops of the dough pieces to stop the crust cracking. We recommend three shorts oblique score on the middle.
The oven should have a temperature of 230°C when you put the baguette in. Then putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust. Decreasing to 180°C after 5 minutes
Bake the baguette for 25 – 30 minutes or get core temperature at 98°C
