The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

ashleymariethom's blog

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ashleymariethom

Hi Guys!

I've been MIA from TFL for quite a long time now. Been working on building up my blog www.nothymetowaste.org which is primarily baked goods, and I haven't been making much bread. Especially during the hot summer months! But, it's autumn again so naturally I'm back on the bread train. 

As a pastry professional by trade, I don't get a chance in my work life to make many breads - mostly desserts. Bread is something I'm passionate about, but I feel like I'm still having troubles getting proper crusts due to improper dough formation. I do not have a stand mixer of any kind, just my wee little hands!

Doughs with higher ratios of moisture seem to be better, as I can do the stretch and fold technique over time throughout the day... (so the ciabatta was quite nice), but firmer doughs are an issue. Any tips and pointers for getting proper dough formation for those lovely ears I see all over TFL!? Help! 

 

Ashley.

ashleymariethom's picture
ashleymariethom

Attempted this loaf last week. I don't have a dutch oven, and my attempt and creating steam was pretty weak- so I didn't get the crust I wanted.. but tasty and delicious nonetheless!

Ashley

ashleymariethom's picture
ashleymariethom

Hi All,

I'm new to TFL and this is my first entry. I've got my own blog going at www.nothymetowaste.org, so for recipe details and procedure please see my article for this sourdough here

This was my first time making sourdough, and I was thoroughly excited by the results. Good crumb, flavour, and crust, thanks to Peter Reinhart's detailed instructions in Crust and Crumb. 

I work in the industry but I don't get to make much breads, at least not the type I'm really most curious about and inspired by. Crust and Crumb has been a great companion for learning the foundations of making and baking bread doughs, but next in line is Tartine. With some of the basics down pat, it's time to move on to the more serious loaves and invent some of my own. 

Things I would do differently with this particular loaf next time: deeper scoring, a little longer baking for a darker more rustic looking crust, and some dusted flour on the top as well. 

Cheers to the next one!

 Instagram @ashleymariethom - For more food photos

Ashley

 

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