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 Sovital mix, wheat flour, roggena, instant yeast and salt with 650 ml of the water. Use a spiral mixer for 3 minutes slow and 4 minutes fast. We recommend using cold water to keep the dough temperature at max. 27°C.
Add the rest of the water, 120 ml, and mix for 3 minutes slow and 1 minutes fast. Finally add the olive oil and mix for a further 1 minutes slow and 1 minutes fast
Once mixed, place the dough into well-oiled rectangle container covered with a kitchen towel or plastic foil.
Start the bulk fermentation for 60 minutes, the dough should rise nearly double in volume.
Carefully turn over the container on a well dusted table and dust the surface of the dough.
Scale the dough into 150 g and mould into rectangles. Place onto greased baking trays.
Allow the dough to final proof for 20 - 30 minutes, we recommend covering the Ciabattas with a plastic foil or cling film to keep the moisture in the dough.
The oven should have a temperature of 220°C when you put the ciabattas in. We recommend putting 2 - 3 ice cubes on the bottom of the oven to receive a steaming effect for a nice crust.
