The store will not work correctly when cookies are disabled.
We use cookies to make your experience better.To comply with the new e-Privacy directive, we need to ask for your consent to set the cookies.Learn more.
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
Cover the bowl and start the bulk fermentation for 20 minutes
After bulk fermentation, scale the dough into 50 g pieces. Cover and start the intermediate proof for 5 minutes
Mould the dough in your preferred shape, we recommend long and oval. Sprinkle dough pieces with French Village Mix and place onto a greased baking tray
Allow the dough to final proof for 35 - 40 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
The oven should have a temperature of 190°C when you put the rolls 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 160°C and bake the rolls for 16 - 18 minutes
