Ken Forkish meets Busha Browne


 
B

Bill Schultz

TVWBB Hall of Fame
So today I made Forkish's French Brown Country Bread and decided to pair it tonight with some rotisserie Chickens marinated all day in Busha's Jerk Marinade. Here is the results.

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Came out fantastic, two large loaves gone between family and guests all ready

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Chix marinated all day, this is gooood stuff if you don't know about it. Great flavor and nice warm heat. On the skewer ready for the WSM

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Came out super juicy and flavorful

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Served up tonight with a nice Yam and a great salad from the CEO along with the Country Brown

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Your bread skills are 2nd to none. That chicken looks insanely good, I got a roto for Christmas, might have to spin a bird or two, New Year's Day.
 
That looks insanely good Bill. Barb is going to give bread making a try as soon as the holiday roar subsides.
 
WOW!!! Bill everything looks fantastic and that bread is over the top.
When I do mine if it comes out half as good I'll be happy. Awesome plated pic.
 
The bread, the bird and the plate look spectacular Bill. I'm having problems with my whole wheat starter. Will have another "offering" soon.
 
Cliff Bartlett said:
The bread, the bird and the plate look spectacular Bill. I'm having problems with my whole wheat starter. Will have another "offering" soon.
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Cliff are you doing it with the pineapple juice recipe I posted in the other bread link. Standard starters have a 40-50% failure rate due to a very competitive bacteria that is very common. The acidity in the juice prevents that bacteria from thriving and also feeds the good yeasts we want.
 
Thanks Bill. Yes, I used pineapple juice. Have followed the recipe exactly. I'm getting there, just not as active a starter as the white flour.
 
That bread looks like it's from some primeval time! That has got to be killer good.
Love that chicken. Busha Brown is some good stuff, for sure.
 
Amazing looking, Bill. Can you share some of your bread secrets? I've been baking in the oven on a pizza stone the last few years, but just picked up an enameled DO and am looking to up my game, perhaps with some sourdough. Any tips would be most appreciated.
 
JimK said:
Amazing looking, Bill. Can you share some of your bread secrets? I've been baking in the oven on a pizza stone the last few years, but just picked up an enameled DO and am looking to up my game, perhaps with some sourdough. Any tips would be most appreciated.
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Jim I had help, at first my sour dough starter was anemic but it was how I was feeding it. Then I got info from some good people. First on this site was Rich G who helped me and then it was the purchase of a good book by Artisan Ken Forkish whose recipes I have been following. It is like 15 Bucks delivered and I can not recommend it more highly. Since then I learned some practical experience with a bunch of failures and now I have some good starter and it has been heaven from the oven for my family.
Get his book and use the pineapple juice starter recipe I have posted the link for a few times here and go for it.
I'm now making breads that are to die for flavor wise and texture wise, I am sure I will have future failures but right now I have two loaves on a slow ferment in the fridge for tomorrows New Years Party with Pepins Potato Leek Soup that I can tell all ready will be a big hit. Check it out and give me a PM if you have any questions.
 
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