Plain French Bread (Pain Francais)

The Joy of Baking: My Plain French Bread Adventure

As a busy professional, time is often my most precious commodity. Weekends are sacred, and I cherish the few hours I have to relax and unwind. But there's a certain satisfaction, a deep-seated joy, that comes from creating something delicious from scratch. This weekend, that something was a loaf of plain French bread, a culinary challenge I’d been eyeing for quite some time. The thought of tackling Julia Child’s recipe filled me with a mix of excitement and apprehension – excitement at the prospect of a truly authentic loaf, and apprehension at the seemingly endless list of steps and precise timings involved. I was determined to conquer this classic, and share my experience with you, step-by-step, along with a few surprises and learning curves along the way.

The recipe itself felt like a journey, a culinary pilgrimage with each step presenting its own set of rewards and obstacles. From the initial mixing of the ingredients to the final, tantalizing aroma filling my kitchen, it was more of an experience than just a recipe. Let me tell you – kneading that dough was an arm workout like no other. I’d seen pictures, I’d heard stories, but the actual physical exertion of kneading the dough until it was perfectly smooth and elastic was something else. It's a process that demands patience and dedication and the reward of a perfectly textured loaf more than makes up for the effort. The first rise was a fascinating observation – watching the dough slowly expanding in its bowl, feeling its soft texture gradually transform into a beautifully light and airy consistency. I found it quite meditative, if I'm being honest. And then, of course, there's the forming of the loaves. That was quite the experience. It reminded me of the times I'd mold clay as a kid but with far more delicious results, and the worry that my loaf might not quite turn out right

I'll admit, I wasn't always confident. There were moments when the dough felt too sticky, when I questioned my technique, when the rising times seemed to stretch on forever. But with each step completed, my confidence grew. And when I finally slid those golden-brown loaves out of the oven, the aroma filling my kitchen with a fragrant warmth, I felt a sense of immense accomplishment. The crust was wonderfully crisp, the inside soft and airy – a testament to the time, effort, and patience invested. The end result was not merely a loaf of bread; it was a symbol of perseverance, creativity, and the simple pleasure of creating something beautiful and delicious.

The Unexpected Twist:

The recipe notes mentioned the possibility of adjusting rising times depending on the temperature. This, I found, was crucial. The recipe advised using delayed-action techniques. This part, for me, was very unexpected, and in the end it turned into something of a blessing. My schedule was more flexible on one particular day. The ability to pause and resume the process without compromising the final product was a game-changer. It gave me a newfound appreciation for the adaptability of baking and the flexibility of time. This allowed me to plan the process around my work and social obligations, turning a potentially stressful activity into a calmly manageable one. It certainly takes a long time, but with a little planning and time management, the process can be easily incorporated into even the busiest of lifestyles.

Beyond the Recipe:

This wasn't just about baking bread; it was a journey of self-discovery. The meticulous steps, the waiting periods, the careful shaping – all of these elements combined to create a meditative experience that allowed me to disconnect from the daily grind and reconnect with the simple joy of creation. I discovered a newfound respect for the artistry and precision involved in baking, and for those who dedicate their lives to perfecting the craft. It also challenged me; this was truly a test of my patience, but the final product made the time more than worthwhile.

Final Thoughts:

While the recipe itself might appear daunting at first glance, I highly recommend giving it a try. Embrace the challenge, savor the process, and enjoy the incredible reward of a perfectly baked loaf of plain French bread. It's a culinary adventure that's well worth the time and effort. And who knows, you might just discover a hidden talent for baking along the way.

Pro-Tip: Don't be afraid to experiment! While sticking to the recipe is recommended for the first attempt, once you've mastered the technique, feel free to add your own personal touch. Perhaps a sprinkle of herbs, or a different type of flour. The possibilities are endless, and it will make the experience even more rewarding.

Step-by-step

• Stir the yeast in the 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.
• Stir and cut the liquids into the flour with a rubber spatula, pressing firmly to form a dough, and making sure that all bits of flour and unmassed pieces are gathered in. Turn the dough out onto kneading surface, scraping bowl clean. Dough will be soft and sticky. Let it rest for 2 to 3 minutes while you wash and dry the bowl.
• 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 scraper, to dip out extra flour, to answer the telephone, and so forth. 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 dough over onto itself. Scrape the dough off the surface and slap it down; lift edge and flip it over again, repeating the movement rapidly. In 2 to 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 it remains too sticky, knead in a sprinkling of flour. (Whole kneading process will take 5 to 10 minutes, depending on how vigorous and expert you become.) Shortly after this point, the dough should have developed enough elasticity so that 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 for more than a minute or two. Let it rest for 3 to 4 minutes. Knead again for a minute: the surface should now look smooth; the dough will be less sticky but it will still remain soft. It is now ready for its first rise.
• You now have approximately 3 cups of dough that is to rise 3 1/2 times its original volume, or to about 10 1/2 cups. Fill the mixing bowl about 10 1/2 cups of tepid water and make a mark to indicate that the 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 rising). Pour out the water, dry the bowl, and place the dough in it; slip 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 it at around 70 degrees. Dough should take at least 3 hours to rise to 10 1/2 cups; if the temperature is lower, 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 be usually be some big bubbly blisters on the surface, and if you are using a glass bowl you will see bubbles through the glass.
• 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 the bowl and turn out onto a lightly floured surface, scraping the 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 bubble by pinching them. Lift a corner of the near side and flip it down onto 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.
• 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 scraper, divide dough into 3 equal pieces for long loaves, or whatever is specified for other shapes and sizes. After you have cut each piece, lift one end and flip it over onto the opposite end to fold the dough in 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 the dough to begin rising again. While the dough is resting, prepare the rising surface: smooth the canvas or linen toweling on a large tray or baking sheet, and rub flour thoroughly into the entire surface of the cloth to prevent the dough from sticking.
• Because French bread stands free in the oven and it is not baked in a pan, it has to be formed in such a way that tension of the coagulated gluten cloak on the surface will hold the dough in shape. After the 3 pieces of dough have rested 5 minutes, form one piece at a time, keeping the remaining one covered. Working rapidly, turn the dough upside down on a lightly floured kneading surface and pat it firmly but not too roughly into an 8-to 10-inch oval with the lightly floured palms of your hands. Deflate any gas bubbles in the dough by pinching them. Fold the dough in half lengthwise by bringing the far edge down over the near edge. Being sure that the working surface is always very 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 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 dough forward and backward rapidly, gradually sliding your hands toward 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 sealed side of 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 side of the flour-rubbed canvas, leaving a free end of canvas 3 to 4 inches wide. 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 pans, or books, if the dough seems very soft and wants to spread out. Cover the dough loosely with a flour-rubbed dish towel or canvas, and a sheet of plastic. Proceed immediately to the final rising, next step.
• The covered dough is now to rise to almost triple in volume. It will be light and swollen when risen, but will feel still a little springy when pressed. 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 canvas and you will have difficulty getting it off and onto the baking sheet. Preheat oven to 450 degrees 30 minutes before estimated baking time.
• The 3 pieces of risen dough are now to be unmolded from the canvas and arranged upside down on the baking sheet. 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 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.
• The top of each piece of dough is now to be slashed in several places. This opens the covering cloak of gluten and allows a bulge of dough underneath to swell up through the cuts during the first 10 minutes of baking, making decorative patterns in the crust. For a 16- to 18-inch loaf make 3 slashes. Note that those at the 2 ends go straight down the loaf but are slightly off center, 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.
• As soon as the dough has been slashed, moisten the surface either by painting with a soft brush dipped in cold water, or with a fine-spray atomizer, and slide baking sheet onto rack in upper third of preheated oven. Rapidly paint or spray dough with cold water after 3 minutes, again in 3 minutes, and a final time 3 minutes later. Moistening the dough at this point helps the crust to brown and allows the yeast action to continue in the dough a little longer. The bread should be done in about 25 minutes; the crust will be crisp, and the bread will make a hollow sound when thumped. If you want the crust to shine, paint lightly with a brush dipped in cold water as soon as you slide baking sheet out of the oven.
• Cool the bread on a rack or set it upright in a basket or large bowl so that air can circulate freely around each piece. Although bread is always exciting to eat fresh from the oven, it will have a much better taste when the inside is thoroughly cool and has composed itself.
• Because it contains no fat or preservatives of any kind, French bread is at its best when eaten the day it is baked. It will keep for a day or two longer, wrapped airtight and refrigerated, but it will keep best if you freeze it—let the loaves cool first, then wrap airtight. To thaw, unwrap and place on a baking sheet in a cold oven; heat the oven to 400 degrees. In about 20 minutes the crust will be hot and crisp, and the bread thawed.
• After each bread session, if you have used canvas, brush it thoroughly to remove all traces of flour and hang it out to dry before putting away. Otherwise the canvas could become moldy and ruin your next batch of dough.