French Bread and Rolls

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Ingredients:
1 Tbs. dry-active yeast
1/3 cup tepid water in a 2-cup measure
1/4 tsp. granulated sugar
3 1/2 cups (1 lb.) bread flour or unbleached flour
1 Tbs. whole wheat flour
2 1/4 tsp. salt
1 cup cold water, plus 1/3 cup or so additional water

Preparation:
Allow 5 1/2 hours to prepare this recipe. Sprinkle the yeast over the water, and stir it in along with the sugar; let stand for 5 minutes or until the mixture has foamed up.

Measure flours and salt into the bowl of a food processor. Stir up the yeast to be sure it has thoroughly dissolved and blend in the cup of cold water. Using the plastic bread blade, start the machine. Process about 60 seconds. With the machine going, rather slowly but steadily pour in the yeast mixture. If the dough does not form into a ball in a few seconds dribble in a little more water, adding more dribbles at several-second intervals until the dough balls on top of the blade.

Stop the machine and check the dough. If it feels damp, add a tablespoon of flour and start the machine again and let the ball rotate several times. Let the dough rest 4 to 5 minutes

Turn on the machine and let the dough rotate 30 times under the cover, then remove it to a lightly floured work surface. It should be fairly smooth and quite firm. Let dough rest another 5 minutes.

Do the final kneading by hand. Rapidly fold the dough over on itself, push it out with the heels of your hands, and repeat 50 times. The final dough should not stick to your hands as you knead (although it will stick if you pinch and hold a piece); it should be smooth and elastic.

Scoop the dough into a clean dry bowl, cover with a sheet of plastic wrap, and set in a warm place free from drafts (such as the oven with the fire off). Let dough rise for an hour to 1.5 times its' size. Turn the dough onto a lightly floured work surface; roughly and firmly pat and push it out into a 14-inch rectangle. Fold one of the long sides over toward the middle, and the other long side over to cover it, making a 3-layer cushion. Repeat the operation. This important step redistributes the yeast throughout the dough, for a strong second rise. Return the dough smooth side up to the bowl; cover with plastic wrap and again set to rise. Let it rise 1 to 1 1/2 hours or until the dough rises 2 1/2 to 3 times its original size.

Form bread into baguettes or rolls.
 

Baguettes: To make 2 fat loaves, cut dough in half, and fold each piece in half end to end. Pat 1 piece firmly into a 14-inch rectangle, squaring it up as evenly as you can. On floured work surface, fold the rectangle of dough in half lengthwise. With the heel of your hand, press and pound the dough firmly where the edges meet, to seal them. Form another rectangle. Roll the rectangle, press a trench along center lengthwise and form loaf again. Rotate the dough rapidly back and forth under your palms, starting at the middle and sliding your hands to the ends and off the ends to make them pointed. Rotate the loaf seam side up. Pinch the edges to be sure they are sealed. Lift it seal side up onto a floured towel, cover loosely with the second towel and form the second loaf. Let bread rise on floured towel, covered, until double, 1 to 1 1/2 hours. Make 3 quick slashes in top of each loaf about 1/2 inch deep with a razor blade. Place into the oven and bake at 450° for 20 minutes then 10 minutes at 400°.   Throw 1/2 cup water in bottom of over before closing door to bake.

Rolls: Cut the dough in half then half again, then in thirds to make 12 pieces all of one size. Fold each piece in half, and rotate under the palm of your hand to make a ball. Place each as formed, smooth side down on a lightly floured towel, and pinch the edges together. Cover rolls with a lightly floured towel and let rise until double in size, about 1 to 1 1/2 hours. Arrange 3 or 4 risen rolls smooth side up and slash along the side edge with a razor blade. Slide rolls into oven and bake. Bake at 450° for 15 to 20 minutes then turn oven off and bake another 10-15 minutes. Throw 1/2 cup water in bottom of oven before closing door to bake.
 
History:
The Way to Cook by Julia Child, pages 38 to 44.