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Julia Child's "Pain Francaise" (French Bread) - Revisited!
  ***I've decided something...there aren't many recipes or dishes in the world that are better than fresh bread right out of the oven. One of the only things that can make it better is if you've made it yourself. There's something oddly rewarding...and comforting at the same time...about all of the mixing, kneading and muscle that goes into making this bread. It can be hard to find a scrumptious loaf of authentic French bread here in the USA. That's where this recipe comes in. Julia Child spent A LOT of time trying to come up with the perfect loaf. She writes in her memoir, My Life in France, that "it would eventually take us two years and something like 184 pounds of flour to try out all the home-style recipes for French bread we could find." Wow...one thing is for certain...Julia had patience! She eventually traveled to Paris from Cambridge at the request of Professor Raymond Calvel...a wonderful baker and teacher at the Ecole Francaise de Meunerie. There, Professor Calvel taught Julia everything that she needed to know. Julia's husband, Paul, even took photos of the precise positions of the baker's hands during each step. She went back home to Cambridge, and immediately started putting Professor Calvel's techniques to good use. There were only a few problems she had to overcome - First, what type of flour could be used in the place of the French flour (which has a lower gluten content)? Second, how would she simulate a baker's oven? She did overcome these obstacles and ended up with a superb recipe to include in Mastering the Art of French Cooking, Vol. II. Now, anyone can bake a beautiful French batard...with only a little patience and practice! Please don't let the length of this recipe scare you. The recipe itself is extremely simple...most of the recipe is technique and notes. If you're serious about baking French bread, I highly recommend purchasing a copy of MtAoFC, Vol. II....the illustrations helped me tremendously. The first time that I made this bread during THIS DARING BAKERS CHALLENGE, I only had the recipe to go by...not Julia's illustrations. I've made this bread several times already this month, and the results are much better than my first attempt. Next time I make this bread...which will be pretty soon...I'll take more photos of the process and add them to this post!!***  Pain Francais (French Bread) Source: Mastering the Art of French Cooking: Volume Two by Julia Child and Simone Beck Recipe Quantity: 3 - baguettes (24? x 2?) or batards (16? x 3?) or 6 ? short loaves, ficelles, 12 ? 16? x 2? or 3 ? round loaves, boules, 7 ? 8? in diameter or 12 ? round or oval rolls, petits pains or 1 ? large round or oval loaf, pain de menage or miche; pain boulot Recipe Time: 7 ? 9 hours Additional Information About the Recipe: Flour: French bakers make plain French bread out of unbleached flour that has gluten strength of 8 to 9 per cent. Most American all-purpose flour is bleached and has slightly higher gluten content as well as being slightly finer in texture. It is easier to make bread with French flour than with American flour. (Note: This was true when this book was written in the late 50s but today it is very easy to find unbleached AP flour. In addition, you can source French style, lower gluten AP flour from several specialty millers such as King Arthur Flour) Bakers? Oven Versus Home Ovens: Bakers? ovens are so constructed that one slides the formed bread dough from a wooden panel right onto the hot, fire-brick oven floor, a steam injection system humidifies the oven for the first few minutes of baking. Steam allows the yeast to work a little longer in the dough and this, combined with the hot baking surface, produced an extra push of volume. In addition, steam coagulating the starch on the surface of the dough gives the crust its characteristic brown color. Although you can produce a good loaf of French bread without steam or a hot baking surface, you will a larger and handsomer loaf when you simulate professional conditions. Stand Mixer Mixing and Kneading of French Bread Dough: French bread dough is too soft to work in the electric food processor, but the heavy-duty mixer with dough hook works perfectly. The double-hook attachment that comes with some hand held mixers and the hand-cranking bread pails are slower and less efficient, to our mind, than hand kneading. In any case, when you are using electricity, follow the steps in the recipe as outlined, including the rests; do not over-knead and for the heavy duty mixer, do not go over a moderate speed of number 3 or 4, or you risk breaking down the gluten in the dough. Equipment Needed: Unless you plan to go into the more elaborate simulation of a baker?s oven, you need no unusual equipment for the following recipe. Here are the requirements, some of which may sound odd but will explain themselves when you read the recipe. (Note: you do not neet to buy all these items if you don't have them already. Just improvise with what you already have)  Making French Bread: Step 1: The Dough Mixture ? le fraisage (or frasage) 1 cake (0.6 ounce) (20grams) fresh yeast or 1 package dry active yeast1/3 cup (75ml) warm water, not over 100 degrees F/38C in a glass measure3 1/2 cup (about 1 lb) (490 gr) all purpose flour, measured by scooping dry measure cups into flour and sweeping off excess2 1/4 tsp (12 gr) salt1 1/4 cups (280 - 300ml) tepid water @ 70 ? 74 degrees/21 - 23CBoth Methods: Stir the yeast in the 1/3 cup warm water and let liquefy completely while measuring flour into mixing bowl. When yeast has liquefied, pour it into the flour along with the salt and the rest of the water. Hand Method: Stir and cut the liquids into the flour with a rubber spatula, pressing firmly to form a dough and making sure that all the bits of flour and unmassed pieces are gathered in. Turn dough out onto kneading surface, scraping bowl clean. Dough will be soft and sticky. Stand Mixer: Using the dough hook attachment on the speed the mixer manufacturer recommends for dough hook use or the lowest setting if there is no recommendation, slowly work all the ingredients together until a dough ball is formed, stopping the mixer and scrapping the bits of flour and chunks of dough off the bottom of the bowl and pressing them into the dough ball. Continue to mix the dough on a low speed until all the bits of flour and loose chunks of dough have formed a solid dough ball. (Depending the humidity and temperature of your kitchen and the type of AP flour your use, you may need to add additional flour or water to the dough. To decide if this is necessary, we recommend stopping during the mixing process and push at your dough ball. If the dough is super sticky, add additional flour one handful at a time until the dough is slightly sticky and tacky but not dry. If the dough is dry and feels hard, add 1 Tbsp of water a time until the dough is soft and slightly sticky. Breadchick likes to keep a soup or cereal bowl of flour and a 1 cup measure of water with a tablespoon next to her mixer for this.) Both Methods: Turn dough out onto kneading surface, scraping bowl clean. Dough will be soft and sticky. Let the dough rest for 2 ? 3 minutes while you wash and dry the bowl (and the dough hook if using a stand mixer). Step 2: Kneading ? petrissage The flour will have absorbed the liquid during this short rest, and the dough will have a little more cohesion for the kneading that is about to begin. Use one hand only for kneading and keep the other clean to hold a pastry scrapper, to dip out extra flour, to answer the telephone, and so forth. Your object in kneading is to render the dough perfectly smooth and to work it sufficiently so that all the gluten molecules are moistened and joined together into an interlocking web. You cannot see this happen, of course, but you can feel it because the dough will become elastic and will retract into shape when you push it out. Hand Method: Start kneading by lifting the near edge of the dough, using a pastry scraper or stiff wide spatula to help you if necessary, and flipping the dough over onto itself. Scrape dough off the surface and slap it down; lift edge and flip it over again, repeating the movement rapidly. In 2 -3 minutes the dough should have enough body so that you can give it a quick forward push with the heel of your hand as you flip it over. Continue to knead rapidly and vigorously in this way. If the dough remains too sticky, knead in a sprinkling of flour. The whole kneading process will take 5 ? 10 minutes, depending on how expert you become. Shortly after this point, the dough should have developed enough elasticity so it draws back into shape when pushed, indicating the gluten molecules have united and are under tension like a thin web of rubber; the dough should also begin to clean itself off the kneading surface, although it will stick to your fingers if you hold a pinch of dough for more than a second or two. Stand Mixer: Place dough back into the bowl and using the dough hook attachment at the recommended speed (low), knead the dough for about 5 ? 7 minutes. At about the 5 minute mark, stop the mixer and push at the dough with your fingertips. If it springs back quickly, you have kneaded the dough enough. If it doesn?t spring back continue to knead, stopping the mixer and retesting every 2 minutes. If the dough sticks to your fingers, toss a sprinkling of flour onto the dough and continue to knead. The dough should be light and springy when it is ready. Breadchick also recommends always finishing with about 1 ? 2 minutes of hand kneading just to get a good feel for how the gluten is formed. Both Methods: Let dough rest for 3 ? 4 minutes. Knead by hand for a minute. The surface should now look smooth; the dough will be less sticky but will still remain soft. It is now ready for its first rise. (From here out in the recipe, there is no difference for the hand vs. stand method) Step 3: First Rising ? pointage premier temps (3-5 hours at around 70 degrees) You now have approximately 3 cups of dough that is to rise to 3 1/2 times its original volume, or to about 10 1/2 cups. Wash and fill the mixing bowl with 10 1/2 cups of tepid water (70 ? 80 degrees) and make a mark to indicate that level on the outside of the bowl. Note, that the bowl should have fairly upright sides; if they are too outward slanting, the dough will have difficulty in rising. Pour out the water, dry the bowl, and place the dough in it (Note: Very lightly grease the bowl with butter or kitchen spray as well to prevent the risen dough from sticking to the bowl). Slip the bowl into a large plastic bag or cover with plastic, and top with a folded bath towel. Set on a wooden surface, marble or stone are too cold. Or on a folded towel or pillow, and let rise free from drafts anyplace where the temperature is around 70 degrees. If the room is too hot, set bowl in water and keep renewing water to maintain around 70 degrees. Dough should take at least 3 ? 4 hours to rise to 10 1/2 cups. If temperature is lower than 70 degrees, it will simply take longer. When fully risen, the dough will be humped into a slight dome, showing that the yeast is still active; it will be light and spongy when pressed. There will usually be some big bubbly blisters on the surface, and if you are using a glass bowl you will see bubbles through the glass. Step 4: Deflating and Second Rising ? rupture; pointage deuxieme temps (1 1/2 to 2 hours at around 70 degrees) The dough is now ready to be deflated, which will release the yeast engendered gases and redistribute the yeast cells so that the dough will rise again and continue the fermentation process. With a rubber spatula, dislodge dough from inside of bowl and turn out onto a lightly floured surface, scraping bowl clean. If dough seems damp and sweaty, sprinkle with a tablespoon of flour. Lightly flour the palms of your hands and flatten the dough firmly but not too roughly into a circle, deflating any gas bubbles by pinching them. Lift a corner of the near side and flip it down on the far side. Do the same with the left side, then the right side. Finally, lift the near side and tuck it just under the edge of the far side. The mass of dough will look like a rounded cushion. Slip the sides of your hands under the dough and return it to the bowl. Cover and let rise again, this time to not quite triple, but again until it is dome shaped and light and spongy when touched. (Note: You may need to lightly re-grease your bowl and plastic wrap for the second rise to prevent sticking) Step 5: Cutting and resting dough before forming loaves Loosen dough all around inside of bowl and turn out onto a lightly floured surface. Because of its two long rises, the dough will have much more body. If it seems damp and sweaty, sprinkle lightly with flour. Making clean, sure cuts with a large knife or a bench scraper, divide the dough into: * 3 equal pieces for long loaves (baguettes or batards) or small round loaves (boules only) * 5 ? 6 equal pieces for long thin loaves (ficelles) * 10 ? 12 equal pieces for small oval rolls (petits pains, tire-bouchons) or small round rolls (petits pains, champignons) * 2 equal pieces for medium round loaves (pain de menage or miche only) If you making one large round loaf (pain de menage, miche, or pain boulot), you will not cut the dough at all and just need to follow the directions below. After you have cut each piece, lift one end and flip it over onto the opposite end to fold the dough into two; place dough at far side of kneading surface. Cover loosely with a sheet of plastic and let rest for 5 minutes before forming. This relaxes the gluten enough for shaping but not long enough for dough to begin rising again. While the dough is resting, prepare the rising surface; smooth the canvas or linen towelling on a large tray or baking sheet, and rub flour thoroughly into the entire surface of the cloth to prevent the dough from sticking Step 6: Forming the loaves ? la tourne; la mise en forme des patons For Long Loaves - The Batard: Fold the dough in half lengthwise by bringing the far edge down over the near edge. Being sure that the working surface is always lightly floured so the dough will not stick and tear, which would break the lightly coagulated gluten cloak that is being formed, seal the edges of the dough together, your hands extended, thumbs out at right angles and touching.Roll the dough a quarter turn forward so the seal is on top. Flatten the dough again into an oval with the palms of your hands. Press a trench along the central length of the oval with the side of one hand. Fold in half again lengthwise. This time seal the edges together with the heel of one hand, and roll the dough a quarter of a turn toward you so the seal is on the bottom. Now, by rolling the dough back and forth with the palms of your hands, you will lengthen it into a sausage shape. Start in the middle, placing your right palm on the dough, and your left palm on top of your right hand. Roll the dough forward and backward rapidly, gradually sliding your hands towards the two ends as the dough lengthens. Deflate any gas blisters on the surface by pinching them. Repeat the rolling movement rapidly several times until the dough is 16 inches long, or whatever length will fit on your baking sheet. During the extension rolls, keep circumference of dough as even as possible and try to start each roll with the sealed side of the dough down, twisting the rope of dough to straighten the line of seal as necessary. If seal disappears, as it sometimes does with all purpose flour, do not worry. Place the shaped piece of dough, sealed side up, at one end of the flour rubbed canvas, leaving a free end of canvas 3 to 4 inches wide.The top will crust slightly as the dough rises; it is turned over for baking so the soft, smooth underside will be uppermost. Pinch a ridge 2 1/2 to 3 inches high in the canvas to make a trough, and a place for the next piece. Cover dough with plastic while you are forming the rest of the loaves.After all the pieces of dough are in place, brace the two sides of the canvas with long rolling pins, baking sheets or books, if the dough seems very soft and wants to spread out. Cover the dough loosely with flour rubbed dish towel or canvas, and a sheet of plastic. Proceed immediately to the final rising, next step. Step 7: Final Rise ? l?appret - 1 1/2 to 2 1/2 hours at around 70 degrees It is important that the final rise take place where it is dry; if your kitchen is damp, hot, and steamy, let the bread rise in another room or dough will stick to the canvas and you will have difficulty getting it off and onto another baking sheet. It will turn into bread in the oven whatever happens, but you will have an easier time and a better loaf if you aim for ideal conditions. Preheat oven to 450 degrees about 30 minutes before estimated baking time. Step 8: Unmolding risen dough onto baking sheet ? le demoulage. For the unmolding you will need a non-sticking intermediate surface such as a stiff piece of cardboard or plywood sprinkled with cornmeal or pulverized pasta.Remove rolling pins or braces. Place the long side of the board at one side of the dough; pull the edge of the canvas to flatten it; then raise and flip the dough softly upside down onto the board.Dough is now lying along one edge of the unmolding board: rest this edge on the right side of a lightly buttered baking sheet. Gently dislodge dough onto baking sheet, keeping same side of the dough uppermost: this is the soft smooth side, which was underneath while dough rose on canvas. If necessary run sides of hands lightly down the length of the dough to straighten it. Unmold the next piece of dough the same way, placing it to the left of the first, leaving a 3 inch space. Unmold the final piece near the left side of the sheet. Step 9: Slashing top of the dough ? la coupe. Use an ordinary razor blade and slide one side of it into a cork for safety; or buy a barbers straight razor at a cutlery store. For a 16 to 18 inch loaf make 3 slashes. Note that those at the two ends go straight down the loaf but are slightly off centre, while the middle slash is at a slight angle between the two. Make the first cut at the far end, then the middle cut, and finally the third. Remember that the blade should lie almost parallel to the surface of the dough. Step 10: Baking ? about 25 minutes; oven preheated to 450 degrees (230 degrees C). Step 11: Cooling ? 2 to 3 hours. Step 12: Storing French bread Step 13: Canvas housekeeping The Simulated Bakers? Oven The second provision is a hot surface upon which the naked dough can bake; this gives that added push of volume that improves both the appearance and the slash patterns. When you have the hot baking surface, you will then also need a paddle or board upon which you can transfer dough from canvas to hot baking surface. For the complete set-up, here is what you should have...and any building-supply store stocks these items: For the hot baking surface: Metal will not do as a hot baking surface because it burns the bottom of the dough. The most practical and easily obtainable substance is ordinary red floor tiles 1/4? thick. They come in various sizes such as 6 x 6, 6 x 3, and you only need enough to line the surface of an oven rack. Look them up under Tiles in your Directory, and ask for ?quarry tiles? their official name. (Note: When this book was written, quarry tiles had a fair amount of asbestos in them. Today, in North America and Europe, they normally are made of clay. Make sure if you decide to go purchase some quarry tiles you only purchase unglazed quarry tiles because most of the glazes used contain lead or some other nasty substance that could get transferred. A large pizza stone will also work but make sure it is at least 1/4 inch thick because the thinner ones can break when used at the high heats that baking bread requires. Make sure you never put wet tiles in the oven because they can shatter or worse as the oven heats up.) For unmolding the risen dough from its canvas: A piece of 3/16 inch plywood about 20 inches wide. For sliding the dough onto the hot tiles: When you are doing 3 long loaves, you must slide them together onto the hot tiles; to do so you unmold them one at a time with one board and arrange them side by side on the second board, which takes place on the baker?s paddle, la pelle. Buy a piece of plywood slightly longer but 2 inches narrower than your oven rack. (Note: Today, you can buy a real baker?s paddle easily online or at a restaurant supply store for about the same money as a piece of plywood and it will have a bevelled edge that will make sliding loaves in and out of the oven easier) To prevent dough from sticking to unmolding and sliding boards: White cornmeal or small dried pasta pulverized in the electric blender until it is the consistency of table salt. This is called fleurage. The steam contraption: Something that you can heat to sizzling hot on top of the stove and then slide into a pan of water in the oven to make a great burst of steam: a brick, a solid 10lb rock, piece of cast iron or other metal. A 9 x 12 inch roasting pan 2 inches deep to hold an inch of water and the hot brick.  related searches : Julia
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