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 + 7 minutes fast. We recommend using cold water to keep the dough temperature at max. 27° C
Cover the bowl and start the bulk fermentation for 15-20 minutes
After bulk fermentation, scale the dough into 415-420 g pieces and mould round. Cover and start Intermediate proof for 5-10 minutes
Mould the dough in your preferred shape, we recommend long and oval
Spray the dough tops of the dough pieces with water and sprinkle with Sovital Mix or Seed of your choice
Allow the dough to final proof for 40 - 50 minutes, we recommend covering the baking tray with plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes halfway back its ready to bake
Score the tops of the dough pieces to stop the crust cracking. We recommend one long score along the middle
The oven should have a temperature of 190° C when you put the loaves in. We recommend putting 2-3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust
After approximately 5 minutes of baking decrease the temperature to 160° C and bake the loaves for 40-45 minutes
