Julia Child's French Bread Recipe
Everything else went really well but then came the part to shape the dough...which I really need practise on but I managed as best as I could. I decided to make 3 batards instead of experimenting with other shapes. The instructions where very detailed on this part and I thought that would be my best option. Next time I make this I am going to try and make one big round bread.
I was in a little rush to go over to my in-laws house for dinner the night I was making the bread and I let it have the final rise for about 2 hours but I really couldn't wait...so I put it in the oven. Ok that wasn't my only mistake but for some odd reason I had an oven temperature of 400 stuck in my head. Even after reading the recipe a million times before and while I was making the bread...400 was still stuck in my head. Luckily for me I realized this after 10 minutes and turned up the temperature for the rest of the baking time.
I am really glad that I had to go some where right after I took the bread out of the oven because as a lot of fellow DBers have said the hardest part of this recipe is the part where you have to wait at least 2 hours before you should cut into the bread.
Once we got home from visiting my in-laws Mike and I ate an entire batard at midnight before we went to bed. OH MY GOD IT WAS HEAVEN!!! The first thing I thought was holy cow did I just make this...and the second thing I thought of was that I needed to go out and get some Brie cheese for this bread. Mike said that this was by far the best bread that I have ever made. The only thing he thought was that the bread was too salty but I liked that about this bread.
So once again Thank You Breadchick Mary (The Sour Dough) & Sara (I Like to Cook) for picking this recipe and for getting me started on baking my own bread.