There is a baker among us

Hidden talents are there to be discovered! Kristopher Ho shares his love of baking with us. 

Your colleagues in Australia tell us that you are a fantastic baker. 

Oh, Thanks! It all started when a friend gave me some live yeast (aka starter dough) to try baking. I must admit, I also have a soft spot for those freshly baked goods from a local boulangerie. Since I’ve shared my starter dough with other aspiring home bakers in- and outside Sofico. 

So, are you an early riser? Or is that a cliché? 

Indeed, I never start super early. Usually, around 5:30 am.  I also don't bake bread for 40 colleagues in Australia every time (laughs). 

What is your secret ingredient? A colleague mentioned that you share your recipes, but when he tries them, he fails ;) 

I’d say a sprinkle of fresh herbs and spices, a generous splash of extra virgin olive oil, and a healthy dose of ‘labor of love’. You have to keep on experimenting and reinventing the recipe to develop your own take on a classic. It took a few iterations to get my recipe to a level that I’m happy with to share my baked goods at the office. Perhaps, give it another try. ;-) 

Can we share a recipe with the world? Merci! 

Yes, please! Here is my recipe (see below) and the preparation method for the sourdough bread. Have fun baking! 

The Recipe 

1 : 2 : 3 ratio
​​​​​​​

• 1 part live yeast (200g)
• 2 part water (400g)
• 3 part strong flour (600g)1st kneading until the dough is strengthened and structured i.e. stretchable without breaking too easily (~30mins)

1st proofing in a warm/humid place for 3-4hr

Observe that dough has risen

1st folding and proofing for ~8 mins

2nd folding and proofing for another ~8 mins

Final proofing overnight (~10hrs)

Score and bake in oven ~220-230Celsius (~30-35mins)

• First 12 mins observe the dough starts to rise
• Keep rotating the bread for even baking

Let the loaf cool (~45mins, do not slice until it has cooled down)

Ready to serve Bon Appetit!