Plain French Bread (Pain Français)

Preparation The dough mixture—le fraisage (or frasage) 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. NOTE: We do not find the food processor satisfactory here, since the dough is so soft the machine clogs; however, you can use a heavy-duty mixer with dough hook, and finish it up by hand. _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. Kneading—pétrissage 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. 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. 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 vigoursly 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 vigourous 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 the gluten molecules haved 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. First rising—pointage premier temps (3 to 5 hours at around 70 degrees) 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. (*) DELAYED ACTION: See chart at end of recipe. 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. Deflating and second rising—rupture; pointage deuxième 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 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. (*) DELAYED ACTION: See chart at end of recipe. 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 scarper, 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 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. Forming loaves—la tourne; la mise en forme des pâtons 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. Following are illustrated directions for the familiar long loaf—the bâtards (baked size 16 by 3 inches); other shapes are described and illustrated at the end of the recipe. Baguettes are much too long for home ovens. 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 extention 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. (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 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. Final rise—l'apprêt—1 1/2 to 2 1/2 hours at around 70 degrees The covered dough is now to rise to almost triple in volume; look carefully at its pre-risen size so that you will be able to judge correctly. 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. 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 30 minutes before estimated baking time. (*) DELAYED ACTION: See chart at end of recipe. Unmolding risen dough onto baking sheet—le démoulage The 3 pieces of risen dough are now to be unmolded from the canvas and arranged upside down on the baking sheet. The reason for this reversal is that the present top of the dough has crusted over during its rise; the smooth, soft underside should be uppermost in the oven so that the dough can expand and allow the loaf its final puff of volume. For the unmolding you will need a non-sticking intermediate surface such as 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 umolding 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. Slashing top of the dough—la coupe 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. These are done with a blade that cuts almost horizontally into the dough to a depth of less than half an inch. Start the cut at the middle of the blade, drawing toward you in a swift, clean sweep. This is not quite as easy as it sounds, and you will probably make ragged cuts at first; never mind, you will improve with practice. Use an ordinary razor blade and slide one side of it into a cork for safety; or buy a barber's straight razor at a cutlery store. 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. Baking—about 25 minutes; oven preheated to 450 degrees 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. Cooling—2 to 3 hours 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. Storing French Bread 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 crush will be hot and crisp, and the bread thawed. The French, of course, never heat French bread except possibly on Monday, the baker's holiday, when the bread is a day old. Canvas housekeeping 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 run your next badge of dough. Delayed ActionStarting and stopping the dough process As noted in the Master Recipe, there are numerous points at which you can slow down the action or stop it altogether, by setting the dough in a colder place, or refrigerating or freezing it. Exact timings for any of these delaying procedures are impossible to give because so much depends on what has taken place during the slow-down, how cold the dough is when it starts to rise again, and so forth. All you need to remember is that you are in complete control: you can always push down a partially risen dough; you can slow the action with cold; you can speed it with warmth. You will work out your own systems and the following chart will help you: TO DELAY THE FIRST RISING, SET DOUGH IN A COLDER PLACE Approximate Hours of Rise 5-6 at 65°F 7-8 at 55°F 9-10 at Refrigerator TO STOP ACTION ALTOGETHER AFTER FIRST OR SECOND RISE Deflate, wrap airtight, and freeze. Limit: A week to 10 days, probably more for plain French bread dough, and risky after 10 days for doughs with butter and eggs. (We shall not venture farther upon this uncertain limb.) TO DELAY SECOND RISING a) Set dough in colder place. b) Set a plate on top of dough and a 5-lb. weight; refrigerate. TO DELAY OR FREEZE AFTER DOUGH IS FORMED a) Set dough in a colder place. b) Form dough on lightly oiled sheet; cover airtight and refrigerate or freeze, but note preceding time limit. TO START ACTION AFTER THAWING a) Thaw overnight in refrigerator; complete the rise at room temperature. b) Set at 80 degrees until thawed; complete the rise at room temperature. Reprinted with permission from Mastering the Art of French Cooking: Volume Two by Julia Child, copyright 2009. Published by Knopf, a division of Random House, Inc. Julia Child was born in Pasadena, California, and grew up there. She was graduated from Smith College, later joined the OSS during the Second World War, and was sent to Asia, where she met and married Paul Child. His work for the State Department took them to Paris, where Mrs. Child developed her growing interest in cooking, attended the Cordon Bleu, and in 1952 established a cooking school and a collaboration with Simone Beck and Louisette Bertholle, which resulted in the first volume of Mastering the Art of French Cooking. Mrs. Child made her home in Cambridge, Massachusetts, and Santa Barbara, California. For years she taught Americans the art of French cooking on her nationwide Public Television programs. In 1968 recipes from her early programs were published in The French Chef Cookbook. In 1975 From Julia Child's Kitchen was published, followed in 1978 and 1979 by the two illustrated books Julia Child & Company and Julia Child & More Company based on those programs. She was also the author of The Way to Cook, Cooking with Master Chefs, In Julia's Kitchen with Master Chefs, Julia and Jaques Cooking at Home (with Jaques Pépin), and, most recently, of Julia's Kitchen Wisdom. Mrs. Child died in Santa Barbara in August 2004. Her memoir, My Life in France, written with Alex Prud'homme, was published posthumously in 2006.

Preparation The dough mixture—le fraisage (or frasage) 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. NOTE: We do not find the food processor satisfactory here, since the dough is so soft the machine clogs; however, you can use a heavy-duty mixer with dough hook, and finish it up by hand. _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. Kneading—pétrissage 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. 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. 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 vigoursly 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 vigourous 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 the gluten molecules haved 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. First rising—pointage premier temps (3 to 5 hours at around 70 degrees) 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. (*) DELAYED ACTION: See chart at end of recipe. 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. Deflating and second rising—rupture; pointage deuxième 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 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. (*) DELAYED ACTION: See chart at end of recipe. 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 scarper, 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 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. Forming loaves—la tourne; la mise en forme des pâtons 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. Following are illustrated directions for the familiar long loaf—the bâtards (baked size 16 by 3 inches); other shapes are described and illustrated at the end of the recipe. Baguettes are much too long for home ovens. 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 extention 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. (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 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. Final rise—l'apprêt—1 1/2 to 2 1/2 hours at around 70 degrees The covered dough is now to rise to almost triple in volume; look carefully at its pre-risen size so that you will be able to judge correctly. 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. 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 30 minutes before estimated baking time. (*) DELAYED ACTION: See chart at end of recipe. Unmolding risen dough onto baking sheet—le démoulage The 3 pieces of risen dough are now to be unmolded from the canvas and arranged upside down on the baking sheet. The reason for this reversal is that the present top of the dough has crusted over during its rise; the smooth, soft underside should be uppermost in the oven so that the dough can expand and allow the loaf its final puff of volume. For the unmolding you will need a non-sticking intermediate surface such as 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 umolding 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. Slashing top of the dough—la coupe 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. These are done with a blade that cuts almost horizontally into the dough to a depth of less than half an inch. Start the cut at the middle of the blade, drawing toward you in a swift, clean sweep. This is not quite as easy as it sounds, and you will probably make ragged cuts at first; never mind, you will improve with practice. Use an ordinary razor blade and slide one side of it into a cork for safety; or buy a barber's straight razor at a cutlery store. 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. Baking—about 25 minutes; oven preheated to 450 degrees 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. Cooling—2 to 3 hours 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. Storing French Bread 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 crush will be hot and crisp, and the bread thawed. The French, of course, never heat French bread except possibly on Monday, the baker's holiday, when the bread is a day old. Canvas housekeeping 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 run your next badge of dough. Delayed ActionStarting and stopping the dough process As noted in the Master Recipe, there are numerous points at which you can slow down the action or stop it altogether, by setting the dough in a colder place, or refrigerating or freezing it. Exact timings for any of these delaying procedures are impossible to give because so much depends on what has taken place during the slow-down, how cold the dough is when it starts to rise again, and so forth. All you need to remember is that you are in complete control: you can always push down a partially risen dough; you can slow the action with cold; you can speed it with warmth. You will work out your own systems and the following chart will help you: TO DELAY THE FIRST RISING, SET DOUGH IN A COLDER PLACE Approximate Hours of Rise 5-6 at 65°F 7-8 at 55°F 9-10 at Refrigerator TO STOP ACTION ALTOGETHER AFTER FIRST OR SECOND RISE Deflate, wrap airtight, and freeze. Limit: A week to 10 days, probably more for plain French bread dough, and risky after 10 days for doughs with butter and eggs. (We shall not venture farther upon this uncertain limb.) TO DELAY SECOND RISING a) Set dough in colder place. b) Set a plate on top of dough and a 5-lb. weight; refrigerate. TO DELAY OR FREEZE AFTER DOUGH IS FORMED a) Set dough in a colder place. b) Form dough on lightly oiled sheet; cover airtight and refrigerate or freeze, but note preceding time limit. TO START ACTION AFTER THAWING a) Thaw overnight in refrigerator; complete the rise at room temperature. b) Set at 80 degrees until thawed; complete the rise at room temperature. Reprinted with permission from Mastering the Art of French Cooking: Volume Two by Julia Child, copyright 2009. Published by Knopf, a division of Random House, Inc. Julia Child was born in Pasadena, California, and grew up there. She was graduated from Smith College, later joined the OSS during the Second World War, and was sent to Asia, where she met and married Paul Child. His work for the State Department took them to Paris, where Mrs. Child developed her growing interest in cooking, attended the Cordon Bleu, and in 1952 established a cooking school and a collaboration with Simone Beck and Louisette Bertholle, which resulted in the first volume of Mastering the Art of French Cooking. Mrs. Child made her home in Cambridge, Massachusetts, and Santa Barbara, California. For years she taught Americans the art of French cooking on her nationwide Public Television programs. In 1968 recipes from her early programs were published in The French Chef Cookbook. In 1975 From Julia Child's Kitchen was published, followed in 1978 and 1979 by the two illustrated books Julia Child & Company and Julia Child & More Company based on those programs. She was also the author of The Way to Cook, Cooking with Master Chefs, In Julia's Kitchen with Master Chefs, Julia and Jaques Cooking at Home (with Jaques Pépin), and, most recently, of Julia's Kitchen Wisdom. Mrs. Child died in Santa Barbara in August 2004. Her memoir, My Life in France, written with Alex Prud'homme, was published posthumously in 2006.