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 except dried mix fruit for 3 minutes slow and 6 minutes fast.
Add dried mix fruit last 2 minutes. we recommend using cold water to keep the dough temperature at max. 27° C.
Cover and start the bulk fermentation time for 20 minutes.
Scale the dough into 350 g pieces, cover the dough pieces and start the Intermediate proof for 20 minutes.
Mould the dough in your preferred shape, we recommend long and oval, and place onto a greased baking tray.
Allow the dough to final proof for 50-60 minutes, we recommend covering the baking tray with a plastic foil/cling film to keep the moisture in the dough. If you press your finger in the dough and it comes halfway back, the dough is ready to bake.
The Oven should have a temperature of 230 ° 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 180° C
