Julia's original recipe takes 8 hours not including cooling time

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Name: Julia's french bread 8 hours
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: French
Ingredients: 1 .6oz packet Yeast active dry yeast; 1/3 cup warm water; 3 1/2 cups flour; 2 tsp salt (or 10 grams); 1 1/4 cup tepid water (70-74F)

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INGREDIENTS

1 .6oz packet Yeast active dry yeast
1/3 cup warm water
3 1/2 cups flour
2 tsp salt (or 10 grams)
1 1/4 cup tepid water (70-74F)

INSTRUCTIONS

Knead the dough for 5-10 minutes. Then let dough rest for 3-4 minutes, then knead again for 1 min. The surface should be smooth and the dough will be soft and somewhat sticky.

Return the dough to the mixing bowl and let rise at room temp (about 70F) until 3 1/2times its original volume. This will probably take about 3 hours.

Deflate the dough ( fold) and return it to the bowl. Let the dough rise at room temp until not quite tripled in volume, about 1 1/2-2 hours.

Meanwhile Prepare the rising surface: rub flour into canvas or linen towel placed on a baking sheet. Divide the dough into 3 pieces. Fold each piece of dough in tow, cover loosely, and let the pieces relax for 5 minutes. Shape the loaves and place them on the prepared towel. Cover the loaves loosely and let them rise at room temp until almost tripled in volume, about 1 1/2-2 1/2 hours.

Meanwhile, preheat oven to 450. Set up your :simulated bakers oven" if desired. Transfer the risen loaves onto a baking sheet. Slash the loaves. Spray the loaves with water and get them into oven either on the baking sheets or onto a baking stone. Steam by spraying 3x at 3 min intervals. Bake for a total of 25 minutes. Cook for 2-3 hours.

NOTES

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Julia's french bread 8 hours

1 .6oz packet Yeast active dry yeast
1/3 cup warm water
3 1/2 cups flour
2 tsp salt (or 10 grams)
1 1/4 cup tepid water (70-74F)

Combine yeast and warm water and let liquefy completely. Combine the yeast mixture with the flour, salt and remaining water in a mixing bowl. Turn the dough onto a kneading surface and let rest for 2-3 minutes while you wash and dry the bowl.
Knead the dough for 5-10 minutes. Then let dough rest for 3-4 minutes, then knead again for 1 min. The surface should be smooth and the dough will be soft and somewhat sticky.
Return the dough to the mixing bowl and let rise at room temp (about 70F) until 3 1/2times its original volume. This will probably take about 3 hours.
Deflate the dough ( fold) and return it to the bowl. Let the dough rise at room temp until not quite tripled in volume, about 1 1/2-2 hours.
Meanwhile Prepare the rising surface: rub flour into canvas or linen towel placed on a baking sheet. Divide the dough into 3 pieces. Fold each piece of dough in tow, cover loosely, and let the pieces relax for 5 minutes. Shape the loaves and place them on the prepared towel. Cover the loaves loosely and let them rise at room temp until almost tripled in volume, about 1 1/2-2 1/2 hours.
Meanwhile, preheat oven to 450. Set up your :simulated bakers oven" if desired. Transfer the risen loaves onto a baking sheet. Slash the loaves. Spray the loaves with water and get them into oven either on the baking sheets or onto a baking stone. Steam by spraying 3x at 3 min intervals. Bake for a total of 25 minutes. Cook for 2-3 hours.

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Nutrition

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Serving Size: 1 Serving (101g)
Recipe Makes: 6 Servings

Calories: 339
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.5mg		0 %
Potassium 1.8mg		0 %
Total Carbohydrate 87.5g		26 %
	Dietary Fiber 0g	0 %
	Sugars, other 87.5g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 339

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