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 7 minutes slow and 3 minutes fast. We recommend using cold water to keep the dough temperature at max. 27°C.
Once all Ingredients mixed, start bulk fermentation for 20 minutes.
Then scale the dough into 200 g pieces. Cover and start the intermediate proof for 15 minutes.
Mould the dough into your preferred shape, we recommend long and oval and place onto a greased baking tray.
Allow to final proof for 35 - 45 minutes, we recommend covering the baking tray with a plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it’s ready to bake.
Score the tops of the dough pieces to stop the crust cracking. We recommend 3-4 long scores across the middle of the dough.
The oven should have a temperature of 190°C when you put the baguettes in. We recommend putting 2 - 3 ice cubes on the bottom of the oven to receive a steaming effect for a nice crust.
After approximately 5 minutes of baking, decrease the temperature to 160°C
