The store will not work correctly when cookies are disabled.
We use cookies to make your experience better.To comply with the new e-Privacy directive, we need to ask for your consent to set the cookies.Learn more.
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 3 minutes slow and 4 minutes fast, we recommend using cold water to keep the dough temperature at max. 26° C - 27° C.
Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 20 - 30 minutes.
Mould the dough in your preferred shape, we recommend long and oval, and place onto a greased baking tray.
Spray the dough tops of the dough pieces with water and dip into Korn Pepp.
Allow the dough to final proof for 40 - 50 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 long score along the middle.
The oven should have a temperature of 230°C when you put the loaves in. We recommend placing 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 210°C and bake the loaves for 40 - 45 minutes.
