Julia Child's Perfect French Bread

Recipe submitted by Ruth T.

1 package (1 Tbs.) dry-active yeast
1/3 cup tepid water (not over 110)
1/4 tsp. sugar
3 1/2 cups unbleached flour or bread flour
1 Tbsp. rye or whole wheat flour
2 1/4 tsp. salt
1 cup water (baby bottle temperature)

Sprinkle yeast over the 1/3 c water and sugar and stir. Let stand for 5 minutes until mixture has foamed
up. (If it doesn't, the yeast isn't active)

Sift the flours and salt into a 2 ½ quart mixing bowl. Combine the yeast and the 1 cup water. Start the mixer. Slowly, but steadily add the yeast mixture to the flours. The dough should form a ball in a few seconds.  If the ball doesn't form, add a little flour, 1 tablespoon at a time until you have a ball. When a ball has formed, stop the mixer and feel the dough. If it seems damp and wet, start the mixer again and add a tablespoon or a little more of flour. Stop the mixer and allow the dough to rest 4 – 5 minutes to allow the flour particles to absorb the liquids. Then mix again for 2 minutes. The dough will be rather smooth and quite firm.

Let the dough rest for 2 minutes, then place on lightly floured surface and knead vigorously 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; it should be smooth and elastic.

Let the dough rise in a clean bowl loosely covered with plastic wrap, free from drafts, about 1 hour. Turn
the dough out onto the floured surface and push it roughly into a rectangle. Fold one of the long sides over toward the middle, and the other long side over to cover it, making 3 layers. Repeat. This step redistributes
the yeast for a second rise. Place the dough, smooth side up in the bowl, cover with plastic wrap and let rise until 2 ½ times its original bulk – about 1 ½ hours.

Divide the dough in ½. Pat each piece into a 14 inch rectangle on a lightly floured surface. Cover the
other ½ with a towel. Fold the rectangle of dough in half lengthwise. Press and pound the dough firmly
where the 2 edges meet to seal them. Then pound the rectangle flat using a firm hand. Roll the dough so
the seam is on top. Pat it firmly again into a rectangle. Keep your work surface dusted with flour. With
the side of your hand, create a trench down the center, following the seam, so that you can fold the dough
in half lengthwise, bringing the long edges toward you. Pound the edges together and again flatten the rectangle with a firm hand. Roll the dough toward you so the seam is underneath. Rotate the dough rapidly
back and forth under your palms, starting at the middle and sliding your hands to the ends to make them pointed. Repeat until the loaf is as long as you wish. If you can still see the seam, pinch the edges together. Place on cookie sheet dusted with cornmeal. Repeat with second ½ of dough.

Let rise to more than double – 1 or more hours. Preheat oven to 450 degrees. Make 3 slashes in the tops
of the loaves with a sharp razor. About ½ inch deep. Immediately place loaves in hot oven on rack in the
bottom 1/3 rd. Toss ½ cup of cold water in the bottom of an electric oven, or a hot frying pan in a gas
oven to create steam and allow the bread to rise a few minutes more.

Bake 20 minutes, lower the temperature to 400 degrees and bake 10 more minutes. Remove to a rack to
cool. You will hear them crackle. Allow to cool for best texture.