Home Bread-Bakers v096.n067.14

Julia Child Method

Mon, 16 Dec 1996 02:07:32 -0500
To whomever asked for this recipe.  Sorry I lost your message but here is the
recipe.  Hope you enjoy it.  Let me know how it works for you.

This method is from Julia's "Way to Cook" book.  It works well for every kind
of bread you may want to make, including sweet breads.

			Julia Child's Food Processor Method(French Bread)

1 T. yeast
1/3 cup tepid water
1/4 t. sugar
1/2 t. ascorbic acid
3 1/2 cups flour (1 lb)
1 T. gluten flour per cup of flour
2 1/4 t. salt
2 T. olive oil
1 cup cold water 

1.   Dissolve yeast,sugar and ascorbic in water.  Stir cup of cold water into
yeast mixture. Add 2 tbls. olive oil. Set aside.
2.   Measure flour,gluten and salt into processor bowl with plastic blade. (I
have a Cuisinart 11)  Pulse to combine.
3.   Start machine.  Slowly pour liquid into processor.  A ball should form
in a few                 
seconds, if it doesn't, add a little water.  Dough should form a ball on top
of the blade. Allow to revolve 8 to 10 times.  If dough will not form a ball,
add a T. of flour and pulse motor.
4.   Stop machine.  Remove cover and feel dough.  If it feels wet add a T. of
flour and 
rotate.  Feel dough again.  Replace cover and let dough rest 5 minutes.
5.   Turn on machine and rotate dough 30 times.  Remove to a floured surface.
  Dough should feel smooth, not sticky and quite firm.  (Do not overheat
dough; if it gets hot, turn machine off and allow to cool.)
6.   Let dough rest 2 minutes.  Knead vigorously 50 times, slapping dough on
7.   Put dough into a greased tub (a 6 qt. ice cream tub w/lid), cover and
let rise 60 minutes.
8.   Turn out onto floured board, knead vigorously, stretching dough into a
14" rectangle.  Fold long side to center, repeat making 3 layers.  Repeat
shaping and 
folding (this stretches the gluten and redistributes any yeast remaining).
 Then fold into a ball and return to greased tub  (or bowl) for the long
rise,   at least 2 hours or until 2 1/2 to 3 times in size.
9.   Turn out onto floured surface, divide (opt) and shape into a round or
 long  loaf or into rolls. 


10.  Rise 1 to 1 1/2 hours on cornmeal covered parchment paper on a baking
11.  Brush tops of  loaves with 2 T. cornstarch cooked with 1 cup water
(cooled). (opt)
12.  Slash tops with a razor blade.
13.  Slide loaf on the parchment paper into preheated oven onto baking stone
and bake 30 minutes.  Pour 1 or 2 cups of water into a pan on the bottom of
oven to create steam.

Dough can be made in two batches and then combined for kneading and shaping.

Each recipe will make 2 baguettes or 2 round loaves or 12 rolls.