Bread & Bird

[Rich G]

Wanted something a little different than my standard 15% whole wheat bread, so tried out this recipe for Norwich Sourdough.

After 14 hour cold ferment:

Post-bake (30 minutes in dutch oven for steam, 20 minutes "naked" on stone):

Gratuitous close-up:

Decided I needed (emphasis on needed) some smoked chicken to go with the bread, so picked up a bird at the store.....

Split in half and seasoned with Dizzy Pig Dizzy Dust:

On the mini:

After about two hours with peach smoke:

I haven't cut into the bread yet, but it smells delicious. Ditto for the chicken.....will probably pull the meat from the bones, and use it up in a variety of recipes.

Thanks for lookin'!

Rich

 

[Rich Dahl]

Rich, that bread looks amazing. I checked out the recipe and will be giving this one a try. Barb and I tomorrow are making a blond sourdough for the second time that was just awesome. Making a few tweaks to my recipe to make it just a little denser.
Oh the chicken looks great too, but don't let it get in the way of the bread

 

[Pat G]

Ditto on what Rich D said. I guess I'm going to have to try my hand at the bread making to keep up with everyone.

 

[Gary London]

Oh man! That bread looks top class.

 

[Cliff Bartlett]

You nailed that bread Rich! Thanks for the link too. Chicken is gorgeous.

 

[Len Dennis]

Love those ears

 

[Bob H.]

Rich G, the bread and the chicken both look too good to eat. A question about the top photo, after a 14 hour ferment. Is that a mold of some type for the bread?

 

[Len Dennis]

Just a proofing basket that bakers use. Heavily dusted with flour so the dough won't stick when it's inverted prior to baking will provide that "ringed" look. Can also use a floured linen cloth--no rings.

https://www.amazon.ca/dp/B006WBMT0K/

 

[Rich G]

Rich G, the bread and the chicken both look too good to eat. A question about the top photo, after a 14 hour ferment. Is that a mold of some type for the bread?

Bob, what Len said. Search for banneton or brotform. These are typically cane baskets that are floured or linen lined to make turning the proofed loaves out easier. I use a 50/50 mix of rice and whole wheat flour in mine, and rarely have any sticking issues (having said that, these loaves stuck a bit, as the rye in the recipe makes for a stickier dough.

Since I made that post, I have since carved up the chicken, and, as any good chef would do, had a couple of bites (quality control, you know!), and it's really tasty! Will make some good sandwiches, tacos, etc, in the coming days!

Rich

 

[Kevin L (NKY)]

Now this is one fine looking meal.

 

[JeffG]

Gret looking cook Rich G, love the bread.

 

[Rich G]

Thanks, all! Finally sliced a loaf open, and this is one tasty loaf. With lower hydration than some of my others, the crumb is tighter, and great for toast and sandwiches. Made up a grilled cheese today with some of the smoked chicken.....delish!

Have a great weekend!

Rich

 

[ChuckO]

Nicely done Rich, nicely done

 

[Enrico Brandizzi]

Great great crust on that bread!
Chicken looks good too !

 

[Alber AL]

The bird and the bread have, both, that delicious colour.. you nedd nothing else nor dishsides. Just a good wine is needed.

 

[Barb D]

WOW!!! Chicken and bread look delicious. Great job on both.