tag:blogger.com,1999:blog-5190698551624574472.post1390093777666441480..comments2024-03-06T15:41:15.077-08:00Comments on Trout Caviar: CrustyTrout Caviarhttp://www.blogger.com/profile/11236671377889601457noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-5190698551624574472.post-39155786774431567452009-04-17T06:13:00.000-07:002009-04-17T06:13:00.000-07:00Welcome, kim from Michigan! We surely do share a ...Welcome, kim from Michigan! We surely do share a lot in terms of climate and culture. I'm delighted that you're enjoying "Trout Caviar," and hope you'll send more reports of the good life in Michigan. Cheers~ BrettTrout Caviarhttps://www.blogger.com/profile/11236671377889601457noreply@blogger.comtag:blogger.com,1999:blog-5190698551624574472.post-15734688131996086142009-04-17T06:07:00.000-07:002009-04-17T06:07:00.000-07:00Hey, Wendy: I've experimented with steam vs. no s...Hey, Wendy: I've experimented with steam vs. no steam, and found that it really does make a difference, both in the crust and the expansion of the loaf in the oven. (So, I can be a little scientific...!) The ice cubes in the skillet method is easy once you get the hang of it. Thanks for the note.<br /><br />On yet another scientific note, mdmnm, I've read that acidity in dough strengthens gluten, which may be why long-proofed doughs, especially naturally leavened ones, don't require much kneading. Whatever the reason, the laissez-faire method seems to work well. Cheers (and happy fishing!).<br /><br />Kim O., you hit it on the head with the combination of experience and intuition (and I know you walk the talk, 'cause I've seen and tasted your excellent bread!). I don't think I'd go so far as to call it art; more like having the sense to let those natural processes happen. I think you watch bread make itself, as much as you make it (getting into mystical territory now!). Thanks so much for writing.<br /><br />Best to all~ BrettTrout Caviarhttps://www.blogger.com/profile/11236671377889601457noreply@blogger.comtag:blogger.com,1999:blog-5190698551624574472.post-39085085755458327092009-04-16T17:31:00.000-07:002009-04-16T17:31:00.000-07:00What a fun blog! I love the food you make and phot...What a fun blog! I love the food you make and photograph. As someone from Michigan, we're working under some of the same seasonal constraints, but also find our wonderful world of local food among the best reasons to love where we live.kimhttp://thefarmersmarketer.comnoreply@blogger.comtag:blogger.com,1999:blog-5190698551624574472.post-59115667230406366812009-04-16T07:52:00.000-07:002009-04-16T07:52:00.000-07:00Thank you, thank you for casting bread as art more...Thank you, thank you for casting bread as art more than science. That's how I approach it, as well, but get a wary, even dismissive, eye from those bakers who worry over their hydration percentages and protein content and measure down to the gram. Cakes are another matter; such pastries I will grant are more science. But bread is instinct, intuition, experience, feel, taste - well, you know. Beautiful loaves!Kim Odenoreply@blogger.comtag:blogger.com,1999:blog-5190698551624574472.post-26365243697705447362009-04-16T07:46:00.000-07:002009-04-16T07:46:00.000-07:00Lovely description and loaves. That really is "no ...Lovely description and loaves. That really is "no knead" when you get right down to it.mdmnmhttps://www.blogger.com/profile/00191436711956580423noreply@blogger.comtag:blogger.com,1999:blog-5190698551624574472.post-3282510897178688122009-04-16T07:02:00.000-07:002009-04-16T07:02:00.000-07:00Great stuff here - thanks. My wife makes a wonderf...Great stuff here - thanks. My wife makes a wonderful bread very similar to that discussed in this post. She too uses steam.<br /><br />You have a super blog going.Wendy Berrellhttps://www.blogger.com/profile/01610634703483921109noreply@blogger.com