I just Joined the Daring Bakers!

I just joined the daring Bakers! I am in on the March Challenge and I am looking very forward to it. The many daring Bakers can be found at: The Daring Bakers' Blogroll I was inspired by the February Challenge so yesterday I started the process for Julia Child's French Bread;

Ingredients:2 1/4 teaspoons yeast1/3 cup warm water3 1/2 cups all purpose flour2 1/4 teaspoons salt1 1/4 cups tepid waterDirections:1. Mix the yeast and warm water and let sit for a few minutes.2. Mix everything in the bowl to form a dough that should be soft and sticky.3. Place the dough onto the kneading surface and let sit for a few minutes.4. Knead the dough for 5-10 minutes adding a bit of flour if it is too sticky. The dough should be elastic and retract into shape when you push it out. The dough should also be cleaning itself off the working surface but still be sticky to your hands.5. Let the dough rest for a few minutes.6. Knead for a minute. The dough should look smooth, be less sticky and remain soft.7. Let the dough rise to triple its volume over the next 3-5 hours in a lightly greased covered bowl.8. Pour the dough onto a lightly floured surface and flatten it with your lightly floured hands.9. Fold the dough in half and in half again and place it back in the bowl.10. Cover the bowl and let the dough rise to triple its volume, about 3 hours.11. Pour the dough onto a lightly floured surface and and cut it into the shapes that you want. If you want one big round loaf leave it alone. If you want 3 baguette shaped loaves then cut it into three long pieces. Etc.12. Fold the dough in half, cover and let rest for 5 minutes.13. Dust a tea towel with flour so that the formed dough can rise on it without sticking to it.14. Form the dough into an 8-10 inch oval on a lightly floured surface with your lightly floured hands.15. Fold the dough in half lengthwise and seal the fold.16. Roll the dough 1/4 turn so that the fold it on top.17. Flatten the dough into an oval again and press a trench along the fold with the side of your hand.18. Fold the dough in half lengthwise and seal the edges.19. Roll the dough 1/4 turn so that the seal is on the bottom.20. Roll the dough back and forth and stretch it to form a long cylinder.21. Place the formed dough on the floured tea towel and form the remaining two loaves.22. Cover the loaves and let rise until they have tripled in volume.23. Carefully lift the loaves off of the tea towel and place them on a baking sheet.24. Using a sharp knife slash the tops of the loaves 3 times.25. Bake in a preheated 450F oven for 25 minute. The crust should be golden brown and crisp. It should sound hollow when knocked.26. Let the bread cool for 2-3 hours.