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. 27° C.
Once all Ingredients are mixed, cover the bowl and start the bulk fermentation time for 10 minutes.
After bulk fermentation, scale the dough into 425 - 430 g pieces, cover and start the intermediate proof for 10 minutes.
Mould the dough in your preferred shape, we recommend long and oval, place into greased baking tins.
Allow the dough to final proof for 45 - 60 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.
The oven should have a temperature of 190°C when put the loaves in, then decrease to 160°C.
