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Chef Boon gained his first experiences as a Baker and Asst. Pastry Chef at Regent Marina and Menam River Side Hotel before he joined the A-One Hotel Pattaya as Pastry chef where he employed for several years. He joined Schmidt Co., Ltd. in 2011.
Mix all Ingredients for 3 minutes slow and 6 minutes fast. We recommend using cold water to keep the dough temperature at max. 27°C
Once mixed, cover the bowl and start the bulk fermentation time for 15 - 20 minutes
Scale the dough into 455 - 460 g pieces. Mould the dough into a ball, cover and start the intermediate proof 10 - 15 minutes
Mould the dough in your preferred shape, we recommend long and oval, and place into greased baking tins
Allow the dough to final proof for 50 - 60 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
The oven should have a temperature of 190°C when you place the bread in then decreasing to 160°C
