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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 5 minutes slow and 3 minutes fast. We recommend using cold water to keep the dough temperature at max. 26°C
Cover the bowl and start the bulk fermentation for 10 - 20 minutes
After bulk fermentation, scale the dough into 215 - 220 g pieces. Cover and start the intermediate proof for 20 - 30 minutes
Mould the dough pieces into a long baguette shape and place onto a greased baking tray
Allow the dough to final proof for 35 - 45 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
Sift flour over the baguettes and score. We recommend 3 diagonal scores along the top
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 150°C and bake the baguettes for 22 - 24 minutes
