Thoughts on Bread and Duck


 
B

Bill Schultz

TVWBB Hall of Fame
There has been much discussion on bread lately, a favorite subject of mine. Part of that discussion has been about how difficult it is to maintain sourdough starter. Thought I would post something in that regard. This is my original first starter, it has been left alone for over two months. I started another when I started feeding according to Ken Forkish's recipes. So, this batch sat alone unfed for over two months. I fed it yesterday, within five hours it had doubled in size and is very active.

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Just so those who have concerns about the longevity of the starter you can put it to rest. It is not as fragile as some had said.

So, this is my final dough mix with my starter added yesterday for Field Recipe #1 which is my favorite.

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Six hours later it had tripled in size and ready for divide and shape

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In the proofing baskets, in a plastic bag for an overnight proof in the fridge

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In the mourning for the bake in the Dutch Ovens

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Done

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Picked up a Duck from a local farm and got it ready with an overnight dry brine, salt and pepper rubbed into the sliced skin. Trussed and stuffed with orange halves and Herbs de Provence

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A basting sauce of honey and half an orange squeezed in along with some Herbs de Provence

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Continued
 
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New potatoes washed and halved, coated with Kosher

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After about forty minutes on the spin with a pan collecting the fat, the potaoes on after a five minutes par cook in the nuke

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Broccoli Rob on with EVOO, garlic and butter. Kosher and fresh ground and a squeeze of half a lemon

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In Websters Dictionary if you look up Decadent there is a picture of Potatoes Roasting in Duck Fat

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A nice dinner for me and the CEO

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Have a great weekend
 
Absolutely beautiful all the way around, Bill! Impressive stuff as usual. Mmmm, duck! :)

Rich
 
Gosh, Bill... you've been on fire with your past few cooks. Incredible looking breads, meats, and side dishes. Keep raising the bar!
 
Bill, you are amazing everything looks fantastic. Would you like to have another child added to the family? ;)
You are an inspiration to all of us. Thank you for sharing this incredible dinner with us.
 
What a perfect Sunday morning, a cup of good coffee and a great thread that answered a bunch of questions I had and the Cardinals beat the Packers in a great game last night and my second loaf of bread sitting in the proofing basket nice and warm in the oven with it's warming light. Just doesn't get any better.
Great cook Bill, brought back memories of duck hunts on Fox Lake in Illinois with my Dad, Uncle and Cousins. Had many great duck dinners from those days. Yours looks superb.
You are a master that's for sure!
Going to steal that basting sauce for some game hens coming up;)
 
Simply stunning, Bill! All of it.

Forkish book and proofing baskets arrive today. I can't wait!
 
Thoughts?
Wow!
Killer bread baking and grilling Bill!

Don't think I've ever eaten tame duck, but plenty of mallards, woodies, etc back in my duck hunting days.
 
Great job Bill! Haven't had duck in years. Yours looks terrific and those potatoes in that duck fat are indeed decadent. Your bread is textbook. My Forkish starter has a couple days to go.
 
Daum said:
Wow it looks amazing! Do you keep your starter on your counter or fridge?

Daum
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Hey Daum, I keep it in the fridge between uses. Used to take it out the day before I needed it and fed it. Now it is strong enough I can take it out the morning of and feed and it is ready in the early afternoon
 
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