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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 2 minutes slow and 6 minutes fast. We recommend using cold water to keep the dough temperature at max. 26°C - 27°C.
Once all Ingredients are mixed, cover the bowl and start the bulk fermentation time for 15 - 20 minutes.
After bulk fermentation, scale the dough into 400 - 405 g pieces, cover and start the intermediate proof for 5 minutes.
Mould the dough in your preferred shape, we recommend long and oval. Sprinkle the tops with IREKS Multi and place onto a greased baking tray.
Allow the dough to final proof for 30 - 40 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 one long score along the middle.
The oven should have a temperature of 190°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 160°C and bake for 30 - 35 minutes.
