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, except for walnut, for 2 minutes slow and 6 minutes fast. Adding walnut for the last 2 minutes. We recommend using cold water to keep the dough temperature at max. 27°C
Cover the bowl and start the bulk fermentation for 20 minutes
After bulk fermentation, scale the dough into 460 - 470 g pieces. Cover and start intermediate proof for 10 minutes
Mould the dough in your preferred shape, we recommend long and oval
Spray the dough tops of the dough pieces with water, dip into French Village Mix and place onto a greased baking tray
Allow the dough to final proof for 40 - 50 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 back halfway it's ready to bake
Score the tops of the dough pieces to stop the crust cracking
The oven should have a temperature of 190°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 160°C and bake the loaves for 30 - 35 minutes
