[Music] hello I'm Julia Child welcome to this volume of our video book the way to cook soups salads and bread here's the table of contents notice that each recipe has a reference number which will appear in the upper right hand corner this will make it possible for you to know exactly where you are Moment by moment furthermore these numbers correspond to the recipe numbers in the booklet that accompanies this tape let's begin [Music] here's a very easy soup to prepare it tastes good it smells wonderful and as a matter of fact it's been nourishing generations of Frenchmen and have someone said to me what's your favorite soup I'd say leak and potato the leaks have a very special perfume all their own if you can't get them you can use onions or use part onions part leak and when you get your leaks there's a little bit of green that you leave on which is tender and be sure to wash them thoroughly and then cut them in half lengthwise and you just cut them simply like this and you want about about 3 cups of Le leaks and or onions and in they go to a pot and potatoes and just chunk them up rather nicely that way and I've kept them in water so that they won't discolor and they go into the pot that's I've got about three cups of each there and then for the liquid this may surprise you but it's just going to have plain water and the reason for that is you don't want anything to interfere with the lovely fresh Taste of these vegetables now how's this for simple just turn the heat on high and let the soup come up to the simmer and while it's coming up to the simmer put in a teaspoon and a half of salt and then cover it partially you never want to cover it fully because you want a little bit of air to get in there otherwise it might boil over that'll take about 20 to 30 minutes until the vegetables are tender oh that really smells good there's nothing like leaks I think and du can serve this just as it is cuz the vegetables are all tender but I think it's much nicer to puree it and I'm going to do that in a vegetable meal I'm pouring that through so the solids are kind of strained and then I'll start doing a little bit of that but I want to put it over on this pot and then I'm keeping liquid behind cuz that helps the solids go through but this is nice and tender so it's going through nicely but remember this trick if you're using a meal to keep a little liquid is it just makes it go faster the good thing about the good thing about a vegetable meal is that it holds back any strings if you have a tough vegetable like asparagus so there that's all through and let's have a little taste of that look that's a lovely thick puree that is is good now you can serve it just as it is in a bowl with with a dollop of sour cream or you can put in the milk in it or you can just cream It Up Stir that all up and serve that either hot or cold if it's cold it's a vishy swas that's all a vishy swas is just chilled leaking potato soup with cream here's another way to use this leaking potato base there you have your vegetables just about tender take a handful of Water Crest washed stems and all just put it in the soup there and let that cook for 5 minutes after it's cooked drain it puree the solids pour the puree back into the liquid and serve it hot or cold with or without cream and still another variation on a leak and potato or onion and potato base kitchen Treasures such as cooked turnips in they go I found these in my fridge a little bit of cauliflower in that goes and here's a bit of grated carrot put in anything you think might go well simmer that up for a few minutes Pur it as before and you know what that's called soup toour today's soup one Base Four variations but there dozens more chicken stock it's one of the fundamentals of good cooking you use it in sauces soups gravies brazed Meats braced vegetables of course you can buy it in the can but you never know what's in the can so I think it's much better to make your own and you can use necks there's some trimmings from chicken breasts I don't use Skin sometimes that has a kind of fishy taste there's a bit of gizzard in a heart you don't use the liver because that gives a funny taste sometimes and here I have a whole bunch of just trimming some raw and some cooked and I've just put them in the freezer that's a good thing to do keep it in the freezer till you're ready to make a batch then put in a little bit of salt not too much that's about a two teaspoon full be sure that you have enough water to cover it and bring it to the simmer now look that's just come to the simmer and looks what's happened look at that awful looking scum on the top you just have to take that off it'll take you a minute or so and then push all the chicken down and do it again and then cover it partially and simmer it for an hour now after it simmered for an hour or two strain it and then you want to degase it and the easiest way to degrease it if you got plenty of time is to chill it in the refrigerator now after several hours or overnight when it's thoroughly chilled all you need to do is scrape this concealed fat off the top I'm using just a great big rubber spatula see how easy that is there you are your grown homemade chicken stock couldn't be easier here's one of my favorite chicken soups cuz it's really low cow but it's absolutely delicious and you can serve it to company I've got two quarts of chicken stock in here there goes in the bay leaf and then I'd like to have a little bit of wine but you don't have to have it just about a half a cup of dry white verou there and then here is my chick chicken I've just got some boneless skinless chicken breasts in there that raw they're going to poach in the soup then I'm going to put some Juliana of vegetable just a little handful that celery I've got a little bit of white of leak and a little bit of onion and a little bit of carrot and I'm going to let that cook for about 4 minutes now 4 minutes are up I just want to test that chicken and I don't want it to overcook it could just have the slightest bit of springiness showing that they're just done but not overdone and take those the chicken out and then let the vegetables cook or eight or 9 minutes more until they're tender in the few minutes it's taken to cook the vegetables I've Julie and the chicken breasts to match the shape of the vegetables and they go to warm up in the soup then you want to taste that very very carefully for seasoning I'm going to put a little more salt I think it needs that it's better to Salt less at first than more and that soup is now ready to serve now here's a variation on this clear chicken soup with the Julian of vegetables this one is exactly the same but rather than Julian the vegetables I have diced them and now I'm putting in the chicken that's and I've diced the chicken breasts and now I'm going to turn it into a cream of chicken soup and now I'm going to drain out a little of this nice chicken stock and I'm going to put it into my blender in which I've got three cups of Thoroughly cooked tender rice and I'm going to Pur and that's going to thicken the soup there that's nicely pureed it goes back into my chicken soup and there you have cream of chicken soup but there's not a smidgen of cream in it you can serve it just as it is but I think I'm going to add a little garnisher to it shortly before serving now heat it up with one cup of cooked green peas and one cucumber cut into Julian and by the time that's heated up the Cucumbers will be done and taste that very very carefully for seasoning and it's ready to serve here's another good soup made with chicken stock this is going to be a cream of mushroom soup starts out with half a half a cup of minced onions cooked slowly in four tablespoons of butter until they're nice and tender and then in goes three tablespoons of flour so that's a one heaping tablespoon that means that's one tablespoon and there's a level tablespoon and that must cook slowly together until it froths and Foams without coloring that takes about 2 3 minutes then after it's cooked for 2 minutes take it off the heat and when the bubbling is stopped pour in about half a cup of hot chicken stock and stir that all around this is the thickening for your soup in that last chicken soup we made we had rice thickening and this is the classical Rue or flour and butter thickening then when that's nicely Blended set it overheat and let it simmer for 2 minutes see that's really a thick sauce that's really a Volute sauce now I'm going to add one whole quart of MEK milk and a little bit of Tagan which goes very dried Tagan which goes very nicely with mushrooms and then let that simmer very slowly and prepare the mushrooms now here in my crusy machine I've minced up a quart of raw mushrooms and they're going to go into my soup paste now here's a good thing to know about this is that if I was going to make make cream of carrot soup i' proceed in exactly the same way except the carrots have been cooked or spinach soup the spinach has been blanched just in boiling water or broccoli soup the broccoli just been very lightly cooked or asparagus soup in many kind of vegetable soup was made just this way cooked first in the case of asparagus or broccoli would save a little bit of the Tipper of the flowers as a decoration afterwards so whichever of these vegetables you use they've just been BL PL that means very lightly barely cooked then they're chopped up in the machine and they go into the soup base just as these mushrooms are going to go into but the mushrooms are raw and in they go then they're to be simmered for 15 to 20 minutes well now that's had its about 20 minutes now and it ought to be perfectly lovely what's nice the about the long simmer is it infuses the mushroom taste all through it that is lovely it hasn't had much seasoning I'm going to put in a little more salt a little white pepper and then very often with a soup like this a little lemon will perk it up and you can serve it just as it is now or if you want even more perkiness and deliciousness put in a little cream I'm going to put in just about a quar of a cup there how much to put in depends on you that's now ready to serve look at these four beautiful soups that's what you can do with a really good chicken stock for the very same reasons it's a good idea to make your own chicken stock it's a great idea to make your own beef stock you know exactly ly what's in it and it's perfectly delicious go to the supermarket and get yourself some meaty bones there's a shank here's some oxtail a few other miscellaneous bones and a big chopped onion and a carrot and I'm going to make a brown stock so I've got a brown these in the oven so in they go into a 450° oven and about every 15 minutes turn and base them and in about half an hour they'll be nice and brown now after your bones and vegetables are nicely browned like this spoon out excess fat and then dump the contents into a big pot you see there's still some nice brown stuff stuck to the bottom of the pan so pour in some boiling water and scrape that up this is very important cuz this is what is known as kitchen treasure there's lots of little flavor in those coagulated juices now there that's all Loos and that's got marvelous flavor in it and besides it helps you clean the pan then in that goes into your Kettle and now over to the sink to get some water I want enough to cover it by about 2 in and I'm also going to put in these aromatic vegetables I've got a chopped tomato there just whole not even seated and there's a two small carrots quartered a bit of celery and onion all chopped this is in herb bouquet it's got a a bay leaf and some thyme and parsley in it that's tied up so the herbs won't be floating around in the soup there now that's ready to go back on the stove Now set that over high heat bring it up to the simmer and then skim it it's going to be just like the chicken stock with a lot of scum on the top then maintain it over the simmer for four or 5 hours to get all the good out of those bones cover it partially now that's about cooked enough I would say now strain it at that beautiful color there and make sure you've pressed all the juices out of everything and now deas it just as we did for the chicken stock now you've got this wonderful homemade beef stock you're in the position to make some marvelous soups one of the best I think is beef and vegetable I have in here a cup each of carrots onions leaks and celery and I've just lightly sauteed them in butter it just seems to give them a better taste and then in goes two quarts of beef stock and about a cup of turnips they don't get sauteed so they don't need it and then I'm going to put in some of this Oro stuff which is you know rice shaped pasta put in about exactly 1/2 cup of that and then let that simmer for 10 minutes until the pasta Oro is tender there that Oro is perfectly tender and I'm going to have a little taste of that that's delicious that's really beautifully seasoned ready to serve except I'm going to put in a little garnish there's some of the meat that come out of that stock those bones that we cooked up and then here for color are some green leaves of cabbage which I just blanched very lightly and again for color is a little bit of peeled chopped diced tomato just a little hand there just let that warm up and there you are ready to serve another marvelous soup you can make with your own homemade beef stock is french onion soup and here I've got about 7even cups of sliced onions and I'm cooking them very slowly until they're tender in one tablespoon of oil and three tbspoon of butter now those are tender I want them to Brown and to help them Brown I'm going to put in about a/ teaspoon of sugar then for flavor a little salt and then you got to stand over them and stir fairly regularly for about half an hour until they Brown how about that for a change when you think of how many onions we started with those are nicely Brown now and now I want a little flour in there because we want to have a slight thickening to the soup so I have about 2 tablespoons of flour you want to stir that around for about 2 minutes there after that flour is cooked 2 or 3 minutes here's some of your beautiful homemade beef stock Ladle in about two cups of that off heat stir that around to make sure that it'll blend with the flour and then if you want put in four or five tablespoons of good Cognac and then about a cup of wine that's I always Ed French remov stir that around and then Ladle in the rest of your beef stock I had about 2 and 1/2 quarts there and then you want to bring that up to the simmer and simmer it for 30 minutes here's my onion soup all done and beautiful and a very easy way to serve it is put a toasted piece of French bread in the bottom of a soup bowl and some grated sweet cheese and just Ladle the soup on there that's easy and delicious but here's the classic onion gratina onion soup which I have croutons in the bottom of the dish sliced cheese on top of that and the soup goes over this is an oven proof dish by the way cuz it's going to bake there we are now I'm going to finish it with another layer of croutons now the final couton on this and this is our own French bread so it doesn't sink to the bottom and now I'm covering this with grated swiss cheese and then it's going to go into the oven a 425 oven and bake for 20 to 30 minutes until the top is nicely brown one great stock two great soups and that's just the beginning you can buy beef stock in the can and chicken stock in a can but if your recipe calls for fish stock you can't buy it you're going to make it yourself the only hard thing about it is to find the fish frame that you need for it that's a fish all the fillets have been taken off and this is the skeleton and what you want is lean fish like so or like cod you don't want fatty fish like salmon or tuna because that'll give you an oily stock you probably have to order the frame and you want to be sure that the these are the gills you have to cut them out they act like a Sie and who knows what's left in it could be bitter out that goes all the rest is used including the head so what you do is chop that up p and then that goes into your pot that's the head then chop up the rest and all you need to do is to cover that with water and bring it to the boil now this has been cooking for 30 minutes and it's done and just like with the chicken stock as it came up to the simmer It produced a lot of gray awful scum you keep on skimming it every now and then because it produces a little bit more and the water was lightly salted but don't cook it any longer than 30 minutes and it's now ready to be strained there's your fish stock all strained out it's really what wonderfully valuable stuff to have and if you don't use it all you can freeze it and have it on hand for something wonderful like a Mediterranean fish soup which I'm going to make now I have in here a cup each of sliced onions and sliced leaks or you can use two cups of sliced onions and they're cooking in a thir to a half cup of good fruity olive oil this is a very Mediterranean dish now I've got two or three large cloves of garlic chopped up and then I have some I have about three cups of chopped seeded peel tomatoes and because I want a good tomato paste I'm want a good tomato flavor I'm going to put in some tomato paste that is up to the flavor of the tomatoes now I'm going to put in very typical Mediterranean flavorings that's dried Orange Peel which you can just make yourself and here's a bit of thyme fragrant dried thyme I'm going to put in about half a teaspoonful now this is something fennel seed that's a very Mediterranean flavor slightly licorice flavor that's about half a teaspoon in there I'm just going to let that cook down slowly for about 5 minutes now that's been five or six minutes and you see the juices have come out of the tomatoes the reason for all this precooking is it just gives things more flavor and now I'm going to put in some saffron this is little saffron flour it's very very expensive they come from crocuses and I don't know why it's so expensive but I'm just going to put it in anyway you can leave it out if you don't want to spend that much money it's just a little pinch in there don't put in too much or it'll taste like medicine and now here goes our fish stock that's about two quarts then you just let that simmer for 20 to 30 minutes now while that soup base is simmering I'm going to make the traditional garnish called a or a red garlic sauce and you really got to love garlic to like this but it is marvelous and you start out if you like with one clove of garlic per person I'm just choosing five rather than eight then this garlic has to be completely mashed into a puree so put in a little bit of salt there use anything that you have handy to pound it with you notice I have my bowl on a pot holder so I won't crack the bowl but this is very very important that you have a complete puree Here and Now some basil you have fresh basil that's wonderful to have if not use another herb a dried one and now I'm going to have a little bit of breadcrumbs and the breadcrumbs are going to act as a thickener and to make them mash up I'm going to put in a little bit of canned Pento to give it a little flavor three four squirts of Tabasco now I'm going to put in two egg yolks this is all in the interest of mashing things into a paste and now I'm going to start little by little adding some very good fruity olive oil this is the rest of it is just like making a mayonnaise after a little bit it's gone in and I pounded more I'm going to switch to me electric mixer which I think I can now do now here's the electric mixture [Applause] putting in about a cup of olive oil here very very slowly it's got to be good and thick now that should be enough no I think I better taste that nothing wrong with that that's all ready to go into my soup now look at this my soup base was simmering for 30 minutes I've very carefully seasoned it so it's perfect now I brought it to the rolling boil cuz I'm going to add my fish and with this you can add all of one kind of fish or a mixture of fish which will be very nice or some flimsy fish that will break up and thicken the soup and some firmer fish what I happen to have is two firm fishes I have here's some monk fish cut into chunks and some cod and all they go in together and then it's to come up to the boil again and then it cook it only takes two or 3 minutes to cook you just don't want to overcook it you see that's awfully quick this is just coming up to the simmer and the fish is already done you can tell by poking it it just has a little bit of consistency it's turned opaque that is done and ready to serve it's just going to be delicious now to serve put two rounds of toasted French bread in wide soup plates and slather them with that the red garlic sauce and then l a big bunch of fish and sauce into the soup plate oh my that smells good and then put on a little bit of parsley and sprinkle on with a little bit of grated parm and cheese that's really a meal in itself if you're lucky enough to have a little of this red garlic sauce this Ry left over from your fish soup it goes marvelously with pasta here's how here's some fresh noodles and I'm putting a little bit of olive oil on there and some salt and pepper I always like to do this first with the pasta because it sort of gets it all ready and that the sauce doesn't stick to it too much and then here goes the oh you just love this CU it gives it so much flavor you could eat it just like that but it's oft nice I want to put in a little green peppers and red peppers and toss that up a bit more then toss in a little a little grated parmeson cheese how's that for a wonderful dinner you know in my grandmother's time in the Wilds of Northern Illinois during the winter time there wasn't any salad at all you just had cabbage but look at everything we have now curly on escarole Boston lettuce Roma you just have everything your heart can desire but you do have to pay some attention to it wash it th thoroughly there's nothing worse than a Sandy salad and then get yourself one of these salad whirly gigs that dries the lettuce they just work wonderfully and the second worst thing is having a wet salad and then you want to if you're going to preserve it a bit layer it out if in your refrigerator you have your crisper drawer just layer it on paper towels I've got another layer there and that keeps it dry but crisp and slightly humid if you don't have room for that layered in a plastic bag with paper towels when you've taken all that trouble over your greens and gotten beautiful ones you want a perfectly beautiful solad dressing to go with them something that will really complement those delicate tastes here's a way I like to make mine I put in a little bit of just a about a half teaspoon of chopped shallots or scallions and then just a little bit of of that Dijon type mustard and then a bit of salt salt and some fresh lemon I think it's terribly important in these grings that every element be absolutely of the highest quality beat that up and then I'm going to put in a little I like French wine vinegar I think you can use the wrong kind of vinegar you can ruin things they're just sort of droplets in there and then very very good oil whatever you use I'm using a very light virgin olive oil and I just started by choplets at first the quality of oil is of utmost importance sometimes you go out in public and you order a beautiful solid and they've used machine oil or frying oil or something that's just inedible and the proportions I think you got to be very careful you don't want too much vinegar I use about one vinegar to four or five oil but after you think you've got about enough in then taste it very carefully for seasoning and see how it is you can always add a little more vinegar a little more salt I didn't put any pepper I'm going to put some in now and that to be is a perfect little dressing I've got my solad Greens on nice and crisp and I'm just tearing that up a little bit so that they'll be in bite-sized pieces just before dressing it there's my little dressing there stir that all up you don't want coat the leaves you don't never want to drown it I think that can really have the rest of it you see that was this salad will serve about four people with big salad appetites there that's all there is to a tossed green salad serve it immediately how about another classic salad the nissis I have this nice platter lined with well washed lettuce leaves now I have some boiled potatoes and I'm putting a little bit of my vret on this this is a salad in which you have a number of elements and each one is seasoned separately make sure those are beautifully seasoned and in they go into the bottom of our bowl and then I have freshly beautifully done green beans again a few shallots and a little bit of seasoning be very very careful with this vinegret that you don't dress that ahead of time cuz the beans lose their color I'm going to put those at strategic intervals now some nice fresh tomatoes these again are seasoned some people make these salad and put it all together and then toss it around and it ends up looking like dog food you should have a poem of an arrangement now a bit of canned tuna fish that's a very Mediterranean element now some hard boiled eggs now an entropy on each egg now I'm going to put a little bit more of my vinegret dressing overall just to make sure we have enough not too much and then we have some these little cute little olives from nce or Italy they're all the same they're very nice little olives and then a few Capers you can't have a p style dish without capers in it then a bit of parsley over all and she's ready to serve how about that salad Nas is a classic example of a composed salad meaning something that's been arranged here's an another one a pastor salad using those cork screw shaped pastas with dark accents of Olives red pental little Greenery of of peas and broccol that's a lovely salad and then here's a very chic little first course Arrangement breast of pheasant bathed in vinegret with little segments of orange onion rings and Frizzy lettuce plus toasted pine nuts actually the art of the composed salad is infinite how about a deluxe chicken salad you know I think one of the Great Tricks in making a chicken salad is to toss the chicken meat in seasoning and flavorings and let it masturate for 20 minutes or so and then when you fold in the mayonnaise you've got a marvelous taste to it and one reason I'm calling this Delux is cu I've got nice big pieces here none of that little dice I poked this purposely just for the salad and I've cut it up nicely and now here's the flavoring want to have salt and pepper and then some lemon juice I've squeezed out some here here and I can add a little more if we don't have enough I've got about 6 cups of chicken in there that was about 2 tbspoon of lemon juice and there's some parsley then I happen to have a little fresh Taran here I'm just going to snip that in any a lovely fresh herb makes an awfully nice flavor in taran's Fairly strong so I won't put in too much then a little bit of very fine oil I always use a a very good olive oil where it says really virgin or extra virgin virgin and then about half a cup of chopped onion that happens to be red onion and about a cup of diced celery and just for fun some walnuts that's about a cup of walnuts then toss that all up and come back and taste it and add any more flavoring you think's necessary and let it sit for at least 20 minutes I always refrigerate everything even if it's only for 20 minutes I think it's a a very good habit to get into so here's our salad and you want to taste it very very carefully at this point you want to make sure there's plenty of salt and everything else in it that's good but this should be perfect at this point so that you could even serve it right now I'm going to put in some mayonnaise and you want just enough mayonnaise to enrobe it that's probably 2/3 of a cup we'll just see there now that's just nicely en roded and not too much mayonnaise homemade mayonnaise by the way it's ready now to be arranged on a platter here's our chicken salad all nicely arranged with a necklace of Water Crest a little extra mayonnaise for those that love homemade stuff and and here's a lobster salad arranged in an avocado hat half and that's done exactly in the same method of the mation first to give it extra flavor it's that mation that makes all the [Music] difference here I have boiling away the makings for the Great American potato salad when you make a potato salad make sure that you use boiling potatoes that will hold their shape don't use Bakers or you'll be sorry cuz they'll come apart and what I've got here these are potatoes in slices boiling in lightly salted water for just a few minutes and taste them and as soon as they're just tender drain them just drain that out completely and then the next step which is very important is Let Them Sit covered for 3 or 4 minutes and that will firm them up now presumably they have firmed up a little bit and I'm dumping them into a great big mixing bowl and they need a preliminary flavoring this is just like our chicken salad that's salt pepper and about half a cup of minced onions now this may seem very strange to you but I'm adding on a little more liquid and the reason for that is you want the potatoes to the the pores of the potatoes to absorb liquid so they're not going to drink up all the oil in the mayonnaise so let them sit that way for about 15 minutes tossing them up two or three times and then you're ready to continue now those potatoes have absorbed all that liquid and it was good having them hot first because they get much more flavor now we have the final flavoring which just what I like I've got a big chopped dill pickle three or four chopped hardboiled eggs a bit of or three or four ribs of celery and here's some crisp bacon that's been chopped up and 3 or four tablespoons of parsley and then you want to toss that up really very gently and then taste it very very carefully for seasoning having enough salt and pepper and so forth in it and then when it's cool enough and this is now going to put in just enough homemade mayonnaise to enrobe the potatoes not too much you can always pass some mayonnaise separately and I think it's a good idea to get the potato salad done ahead and refrigerate it for or even a day because it firms up the potatoes and they absorb the flavoring here's another great American classic cold SL I think it's very important when you make it that it' be very very finely shredded and the knife really does the best job so here's how we go about it in this bowl here I have a teaspoon and a half of salt and a teaspoon of sugar and 3 tablespoons of vinegar and I'm putting in a little bit of this Dijon type mustard stirring that all around then and now in goes the Cabbage I've got four cups of finely shredded cabbage and just for fun about a cup of shredded red cabbage and 2 or 3 tablespoons of parsley and some grated carrot that's about half a cup and about half a cup of diced green pepper and some scallions two or three minced scallion there's a cucumber peeled seated Juiced and diced and there's about 2/3 of a cup of celery and then there's a whole little sour apple and then a nice touch is about half a teaspoon of carow seeds and then you toss that all up and this like the other things should mate for quite a while cuz that tenderizes the cabbage and gets the flavors all through so you want to come back and toss that off several times for at least 20 minutes and correct seasoning it may need a little salt a little pepper I like to serve this just as is cuz it's a wonderful no cow salad and then pass mayonnaise separately there you are two utterly and completely American treasures at their best potato salad and coal SLO let's make some french bread it's delicious to eat and you can't buy any of that's any good so if you want it you got to make it yourself you start out with some yeast there's one package of dry active yeast and it goes into a cup you want a 1/3 cup of tepid water and what you want to do is to prove that it's active cuz that's what's going to make the bread rise and to help it prove I'm going to put a little Pinch of Sugar stir it around and in 5 minutes you'll see what I mean by prove yeast look at that now that's puffed up and foamed that some people call that proofing but I call it proving because the yeast has proved to me that it's alive and well and ready to go to work and so now we can start in on the bread what you want now is to get bread flour and look for that in a supermarket or a health food store and I have in my machine which I like for preliminary mixing 3 and 1/2 cups of this flour and 1 tbspoon of Ry flour for texture I'm going to add 2 and 1/4 tpoon of salt and now we're about to go so I'm going to turn the processor on in goes the yeast then in goes one cup of water washing out the yeast cup now you turn off the machine and let it rest because you want the flour particles to absorb the liquid and that makes for faster and better kneading now is it time to take a look at it you notice I'm using the plastic blade there cuz that doesn't heat up the dough too much and take a feel of it it should be fairly dry if it's too wet put in some more flour if it's too dry add a few drops of water water and now second part of the kneading is I want about 30 revolutions one two see 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 three and four I can put on a little bit of flour in there if it doesn't grow put in a little [Music] flour there I'm going to consider that enough there you have to kind of do it run with the punches on this now out it comes and it has to have another rest now that's rested for two minutes so I'm doing the final kneading by hand and go wham and be very rough with it it needs about 40 or 50 kneading it just depends on how it feels but I like the final hand kneading because it gives you a feel for the dough and you know that it's perfectly smooth and well done and you're rough with it look at that now you see I can turn it in my hands and it doesn't break and it looks very smooth and nice I would consider that done and what you're doing are kneading all the gluten particles so that they form together in a kind of a web and that's what allows the dough to rise so into an ungreased Bowl you want the dough to have a grip so it can rise up and then cover that with plastic and a towel now what I do on a cold day to keep it warm is to put it in the oven but all I do I turn the oven on to warm for 30 seconds counting 1,000 2,000 3,000 4,000 5,000 6,000 29,000 30 seconds turn the oven off and there is just a noticeable warmth in there just set that in there leave it for 40 minutes now let's see what that's done after 40 minutes I don't know that this is really 75 to 80° but it has worked before and it has worked again you see that's just started to rise that's just what we want and now out onto your work surface and just always have it very very lightly flowered now this is going to seem ridiculous but you want to deflate it at this point so spread it out really rough and tough with it and fold it in three and turn it over and do the same thing again the reason for this it redistributes the yeast this going to give you a strong second Rise back it goes into the bowl gets covered with plastic in a towel and then you want to put that back in your draft free graft free place for about an hour and a half to 2 hours until it is almost tripled in volume so I'm going to set the timer for 90 minutes now that's been a little over an hour and a half and look it and see that has risen up and that is almost tripled in volume so out it comes now cut it in half and I'm going to turn one half into a long Loaf and I'll reserve the other half and cover it with my bit of plastic wrap and now for the long loaf you first started out with it in half piece in half and then you flatten it out and notice that you're really quite rough with this and this all seems to help with the yeast now fold it in half and then bang it hard try to make this as even as possible then that's where your fold is you make a trench in there and fold that in half I want to very lightly flour this I don't want it to stick and what you're doing here you're creating surface tension which as you see it's going to hold the bread in shape now we've got this shape now take your flat of your two hands and begin rolling them out you see I'm extending the loaf extending the shape and then at the ends you roll it rather thin and that gives you your pointed ends and you don't want to roll it out longer than your oven prey I think that's just about right and that's see if you can find where the seam is but that seems to have seam pretty well together but I always pinch anything together that I see just to make sure everything is going to hold and then I've got a flowered towel here I'm going to lay that on seam side up and then I'm going to make a little prch here and then form your other piece of dough in the same way there's another piece of dough and here's how to turn it into a round loaf you start out by folding the edges up together what you're doing is making a cushion shape and again what you're tremendously interested in is surface tension because the gluten forms a cloak around the outside of the bread now here that is a cushion shape now to make it even more so you take your hands like this and push underneath as you turn it around you can really see that that is's a tension that's pulling it into the round shape then turn that over and I always call this a little pucker under here pinch that together and that goes onto a flower towel sprinkle a little flower on so nothing will so it won't stick and then cover that Loosely with a towel and let that rise here's another variation little hard rolls this time it's the same dough but I've added two tablespoons of Ry flour just to give it a little more country texture and color pinch that and that goes on a flow towel cover it and let them rise about an hour and a half or so until almost tripled in volume and they'll be ready to bake you know the oven is critical in baking French bread like this I'm preheating it to 450 degrees and because the bread is not baking in a pan I have lined this rack on the lower third of the oven with Quarry tiles these things you can buy at a building supply or use a pizza stone because the B bread is going to slide onto these tiles and that's how it's going to bake so do that 20 to 30 minutes before you plan to bake the bread now there's my bread ready and risen but I've got to get it from the towel onto this board this is just an old drawer bottom that I used to SL slide it onto those hot bricks and this is another board that I'm going to unmold it with and this is sprinkle lightly with cornmeal so nothing will stick so there she goes you notice this is a soft underbelly because the top of it is always crusted a little bit you want the soft underbelly so that you can slash it now you have a razor and almost parallel you slash with sure strokes and you see how that opens up and this makes a beautiful decorative pattern it also allows the bread to rise a little more now that's ready for the oven now as soon as it's slash you want to slide that into your preheated oven so you just pull it away like that and then you need to have some steam in the oven that's a squirter you notice I didn't squirt the bread itself I was squirting the bottom of the oven and the bottom sides to create Steam and the steam helps the bread rise more in the oven and it also helps form and crisp and brown the crust I'm going to squir it a little bit more and then I'm going to do that again in 2 minutes and leave the bread in for 20 to 25 minutes in all now that's been in about 20 minutes and that certainly look it's done doesn't it it's nice and brown it [Music] thumps but it probably isn't quite done cuz it should feel light so I'm going to turn off the oven and leave it in there another 10 minutes because if it doesn't quite done the moisture from the inside comes out and softens the crust I think it's better to have a little more done than a little underdone look at all that bread was it worth all that trouble you'll be the judge well I hope you've enjoyed soup salads and bread and I hope you'll enjoy the rest of this six par series we call the way to cook this is Junior child [Music] Bon n for
