Baking With Julia; #204; Danielle Forestier

Hello I'm Julia Child Welcome to my house. What fun we're going to have breaking in all kinds of incredible cakes pies and bread right here in my own kitchen. Master Baker Daniel Pearl has learned her craft improves from the famous Roget Professor Raymond Colville. She shares her technique for baking the classical. And breaking with Julia. Funding for this program has been provided by Starbucks coffee. Baking with Julia is funded by the makers of Arm and Hammer baking soda. Part of America's favorite recipes for over a hundred and fifty years. Arm and Hammer baking soda. The standard Jordan by Farberware creators of Farberware millennium never sticks stainless steel cookware for every share of the women

on never stage they must deal with. And the King Arthur Flour offering tools ingredients and flour for all your baking needs by the Corporation for Public Broadcasting and by annual financial support from viewers like you. We're tired of this kind of miserable looking so called French bread. And I would like to go to a real French. But here is the first day I was going to teach us how to make it at home in our own ovens sourish homemade bread. Let's make that good. Let's start with bread flour. It's important that it be bread flour because we want to let the gases in the dough rise and make a beautiful get. So we don't want cake flour all purpose flour that will be porous. So we have not quite a pound and a half here which is 5

cups and we'll make it by hand. We could do the same thing by machine. That's what you live by and see if what we're seeing here by hand if we were doing it by machine we get the same thing wouldn't quite as long do it. So we'll make a little well in the center. I'm going to work with one hand and in one hand clean that's a good idea. Phone rings you know. So I'm adding water that is has been cooled and at the end of the kneading process I would like my dough to be 77 or 78 degrees Fahrenheit. Temperature is important. Temperature is important because if you have a 78 degree doubt you will have a job that requires 90 minutes to rise. And that's just right for getting the maximum flavor. So the first procedure in making your bread is simply mixing and that's what it indeed is called in French it's a mix. And we're looking for it imagine this flour water mix I've not added anything but

flour and water and sometimes your flour requires a little more and sometimes a little less and you can make a recipe for the amount of water no because your flowers a bit different every time. One time it may have been delivered from a truck through the mouth from another time from the desert. So it's not going to be the same each time we're doing it. Machine and it grows gradually of the water the same way you keep your machine on low speed. You start with the flour in the machine and you add your water gradually. The same with your I don't know if your flour is moistened and until it feels like a medium consistency dough doesn't feel loose and still doesn't feel tight and then your machine will do this next stage which I have to do by hand which in French is called a frozen ash and it's to really blends the flour water. Because although we mix it here we don't have a imagine as

bland. So with the heel of my hand I'm going to just move the hotel. Really is. It's going to mix it up and just go across your whole don't Massif you have to do it twice. That's fine. I think we'll only have to do up one would be very thorough and taking small bits. We don't want to leave any of those little dry lumps that this is just next it's not needed. And we're going to let it sit for 15 minutes from some of these proteins in the flour and get niacin Moisant for a while. Why don't we prepare our oven got it ready for the kids. Well hey Julia let's bake our French loaves on tiles. Well we've heard got a pizza stone. That's great. A baking stone if you don't have a baking stone you can just use whorey tile.

You just go to the. And these are just character. He's going to be ugly like the glaze. What we want to do is go in the oven right directly onto a hot surface so that all the way around the globe is nice and hot. It doesn't have to go through a pan or baking sheet to get to the dough. You get much more volume and less more after the fact that we want the maximum volume in a very very light load. The oven has been shut for calling for ever. So when we're ready to bake it will be hot enough. Now this has been 15 20 30 minutes it's OK and now we're going to add our yeast are salt and need it. So this is about three quarters of a cake of fresh fish which is about 1 1/2. Well you're seeing. Then what. Well if you use dry

yeast you have much better results if you add it to the water. And since I like to add my water before the geese I really do like to see what she's like. This is the meeting procedure. Pick the dog with one hand and as I put it down on the bench it bangs the top smooth surface and then pick it up and I take it with the other hand so that it's a 90 degree angle so every time I need it it's getting a quarter of a turn. And you know I would like to get nicely incorporated fingers so that one out to destroy the yeast with the salt. So what you want to do is do this about eight hundred eight hundred and fifty times. Is it really 850 really is less than that. You don't get the low and you wouldn't need this machine. You could then you would be turning it on a little

bit higher speed and you just let the arm turn around. Eight hundred and fifty times you can add the salt as soon as you get your yeast nicely and carbohydrate. You don't want to kill the yeast with touching yelling directly into contact with the salt. In other words you're being used all the possible power. That's right. Or are you using regular shoulder kosher. Either one of you. No I haven't but I know what it looks like. Oh no problem. You do it. Pick it up as you normally would do. There you go. That was that water. There you go. It all just find a place to see

that and nice. There's a lovely feel to it. OK Julia when we got and our. 850. Abuses you know we have a protein membrane that's very like a balloon that stretches in all directions. It's saying that the gluten cloak. That's a good word. You can bend it and it just doesn't get a multi-directional things so that when there was facilitation reduces CO2 it it goes up and makes that dough rise rather than it coming up through it you know porous clay. So I just want to finish it with all of the ants underneath. So it's a firm feeling the cheese ball of dough the salt already getting bubbles in it is disturbing.

It's already beginning to ferment. And remember we wanted it so far 77 78 degrees and indeed it is right on target. So we're going to just sit here for 15 minutes and then give it what's called in French tour which translates to churn but it's really kind of a fold. So I'm going to take this one which we finished 15 minutes ago and you see how in 15 minutes it's had an opportunity to relax and stretch out over it are really all cover it later I don't have it now because I want to remember it didn't get its tour. I and this was just like this. Fifteen minutes later minutes later on. OK so the smooth side. I'm going to turn down. And then at 3:00 a.m. and 9:00 I'm going to rule it out and fall that end. And at six o'clock and 12 o'clock I'll turn it over and again do what we did before by taking those corner and turn them in.

Or you know be more gentle with the bird. Look when we have finished eating it is now. Now it needs to be treated with a little bit more respect and know what to do. Now it sits for about an hour and a half an hour and a half two hours notice. First wrong that it's first fermentation first for you we leave it all over. Now let's cover it so that we know we've given it a tour and it's in its first fermentation. And these are flour towels so they won't stack. Bill will start checking in at about 60 minutes and see how it is. And then after it's gotten a full first rise and will grow. We'll divide it and shape it etc.. First fermentation is absolutely essential for the flavor and for the appearance of your bread. If you cheat on this one you can make it up later but it will never taste the same. OK. This is our job. 90 minutes into it development

which is the first fermentation and then we'll be ready. And at this point feel plays it feels like this laminate has a light field it. It does feel like you can feel that something is happening inside there when you touch it and it begins to come back. This is what we want it to look like. Good. OK. So glad we're going to scale it. We're going to weigh it. And I like to weigh it because then we have our pieces exactly the same size and that's very helpful for a new baker. For instance when you put in the oven there is not one piece that's a little bit larger than the other. They all bake the same lay low rise the same. So the scale is probably the first piece of equipment after a thermometer that is serious paper invest in. So I'm going to take this piece of dough and I'm going to remove it from its board and place it smooth side down go on the bench and deflate it. You really did deflated the whole flat of my hand you know let's

make three retards. That's what we scale this particular all the time to give is it the same weight as a baguette. But it's a different shape. The river long enough for her I guess right now. So it's about 12 ounces is a typical paries baguette Orman's hard and that's 12 ounces. And then I'm going to just lightly ball it as I see if I don't have quite enough weight. I add a little more. And then in the middle and pick it up so that all the scraps end up on the inside. And as I pick up the dough it becomes a little ball. Now I have a little tiny bit of dough leftover. And being French will be economical. So we're going to let these rest just a few mins

because they're nervous you know. Oh it's just a few minutes ago I want crust and that's the reason you'd cover it to prevent a crust. Oh. I'm going to happen and then we're going to shape them into the butter shame and then we're going to let them have their second fermentation phone. And we will do that on a board on a towel. We're going to take a towel and flour it and work the flour into it. So I'm concerned with how flour a towel. Well it's important because you want all of those little spaces in the fabric to be clogged up with flour so that it won't stick to the dough. So we're going to kind of move it in. Now when you've used your your towels or your linens and your iPod a few times then they don't have to be floured anymore. You don't wash Rudel Jones wash you don't wash. You don't tell anybody. You just hang them on the oven door when you're finished and they dry out bone dry. So after you use them they'll be damp you dry them and fold them up and put

them in a bag for the next time. So we have a flowered towel. Linen is better than cotton. It doesn't stick as much if you can get linen. And we're going to make a little fold here to kind of support the first one and give it a little a little kind of support. And then as we lay our lobes in we'll just put a little fold of towel in between each of them to sew them on the side. So now let's shave that. All right. Let's do a little flower on the bench. So these pieces have rested just a few minutes not enough to begin rising again. And what I want to do is we have the smooth side up. I want to pick it up so that the smooth side is down at the same time I've sort of hit it against the bench and with the flat of my hand I'm going to expel all this. Now with this hand I'm going to scooch the Dow up and fold

it over about a third. I pick it up with this hand and put it into the other hand. It's automatically folded itself into thirds. Smooth side down on the bench no flat of my hand will rise again. So we've got a nice we're trying to get a down mass that's that feels the same all the way through it you know I'll do it again. My left hand synching up a third over pick it up and put it in the other hand so that it folds up into her. Smooth side. So I'm going to take the heel of my hand and make a groove across the piece. This is this is going to be a long piece of bow and the groove helps me to fold it all. So now I take the top piece of the dough fold it down two thirds with the same motion the heel of my hand seal it which

also makes a groove doesn't it. And if you if you find it sticking you can just do that to get a little bit more flour on it. Minimum flour Zeni fire we put on it now and isn't part of the dough. Top down two thirds and seal. Top meets the bottom and seal. That's three times. Now we have a seam on the bottom sealed all the way up and was not just here and there but all the way across. So that our baguette will come out of the oven regular and even rolled it over so the same side is down. So I'm going to take my hands like a little tent and use the finger tips and the heel of my hand. And with that roll the dough back and forth across the counter. It's the bench that's shaping the dough not my hand so I don't have any pressure

going on here all I am is pushing and pulling. So once I get the momentum started I began to spread my hands apart. And when I get to the. And the little bit of pressure for a nice tapered end. And if you need to equalize it at all anywhere you can. There's the seam side and you see this feels all the same all the way through and looks the same all the way on these nuts. This is a batter of course. It's the same weight as the back get a baguette would be just the same only we would extend it to good size LOL. Therefore we have to have another roast. Well I think so we want him to be a little bigger than this don't we. You're still cold over for redating and Taylor. Do it. So we're going to put them on our flour tell seems side up side and you can clearly see the seams.

So these are our three butter that will fit in our oven. They're now going to sit here for about an hour and the leg will look and feel in there correct. OK. So let's put them in a warm place we've got the towel over them so they don't get any drafts and they won't crust so they can continue to rise later. And let's let them be in an environment about 80 or 80. Bring up a little food as long as it's churned out every. Too hot. OK. All right. Great. Well there they are and they're really beautifully original. Great how you can feel that they have grown since may change. I know we're going to slash them and put them in a steamy oven. And we want to put them in a very human environment so they'll expand their absolute maximum before any crust begins to form. OK I'm going to throw some water in the oven.

A cold. See the steam. Now let's flip them on to the peel. This is this Will this stick a little bit. And they haven't been used that much as clods. Now I'm going to hold the razor blade almost parallel to the dough I'm going to start cutting it. One tip and finish at the other. I'm going to cut a slash a little bit more than a third of the batter. When I'm on that track an overlap with about a quarter of an inch separation another one. Same thing overlap quarter of an inch separation and all the way to the tip right. You wrote the corn meal on or in. You don't need a lot of people feel that the corn meal is essential or it isn't French. Oh no we don't use that in France. Well they don't. Not legal. No not

flour water so need. Can you help perhaps trouble with this. Nice to see you have instagram just didn't happen all the linen does not do this quite badly. This would be a very good candidate to make an MP out of to cut it you know with others who were sent. It's not going to come out pretty as a baguette. That's all we can do with a good idea. So it will come out looking like a sheaf of wait you know. This that's coming off. All right. Julia it's been a minute or two and I don't think there's much humanity left so I'm going to unify the effort again or I slash this really has a lot to do

with the expansion. And right here already. I would love it you know. OK. Now it stays in the 20 minute mark. No no no. OK. Oh no. What good does that look. You see they're completely baked on the side. We don't have any cream or one color. They're colored all the way around. We want them. To turn them over so that they're not flat side down they cool just fine with no wrap. All right thank. You. Now we want to taste them after they've cooled because this has been a constant to this recount. Well it has texture and it's not very digestible either. In France it's a law that you must leave the bread in the penitentiary for 20 minutes before they can go on so easily after they come out of the oven so if we wait 20 minutes we can this will be cool and try

it. Ok now I'm dying to take of this right. Let's taste OK. Here's a loaf that's beautiful. This is what you're looking to have your that gets in your petards come out. Look how it's popped up in the spring and all the different colors. They're lovely. And when we cut open the top right on the place here we should have a great big hole. Look at. There's one that's sort of a nice gritty and all of the holes are different sizes and different disbursements and it's not all just the same whole structure all the way. You like sliced bread. So that's what we're looking for. Well delicious. Well done. Thank you so much it's has been a marvelous left way to cry that you did wonderful. Come on. All right. Thank you very much. My pleasure.

Complete recipes for all the breads cakes cookies and pies in this series and more are available in the baking with Julia cookbook. Over 500 pages detailed instruction at one hundred color photos. To order call 1 800 9 1 8 3 6 0 0 0. Baking with Julia is funded by the makers of Ivan Hammer baking soda. Part of America's favorite recipes for over a hundred and fifty years. Arm and Hammer baking soda. The standard by Farberware creators of Farberware millennium never stick stainless steel cookware. Durable for the millennium number six stainless steel cookware. Funding for this program has been provided by Starbucks coffee. And King Arthur Flour offering tools ingredients and flour for all your baking

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