Name: Julia Child's French Bread - Simplified
Prep time: 270 min
Cook time: 30 min
Total time: 300 min
Ingredients: 3 1/2 cup flour; 2 1/4 teaspoon salt; 1 1/2 cup water (at 105 degree); 1 pack instant dry yeast; 1 tablespoon water

Recipe Table of Contents

4.82 from 22 votes

Julia Child's French Bread is the ultimate in crusty artist bread. A wonderful loaf, simplified to the essentials to get it done with less fuss. While speed was not a goal, it was a total of 5 hours from the start to the cooling rack.

Julia Child's French Bread Simplified from 101 Cooking for Two

Table of Contents

🥣The Dough
♨️The Baking
📖Bread Recipes
🖼️Step-by-Step Photo Instructions
📖Recipe
💬 Comments

Blue ribbon divider used for visual effect

Introduction

In a previous post on my first try for a Julia Child's Bread, I really tried to follow the recipe, which was nine pages and was already "simplified" to some extent. It just didn't work for me. Be it the house temperature, the yeast, or just me, it didn't work well for my simple mind.

I reviewed the recipe and decided what was important and what was just the way it's been done. I looked at other recipes, but no help. So I cut to the essentials and added some touches to improve success and simplicity. Nine pages of instructions became just over one.

The components that I think are most important:

The rest of the dough before kneading.
The short amount of hand kneading.
The large initial rise.
The use of tripling, not double, in size for the second and third rise.
And finally, the baking method. I used the dutch oven method last time, and it was fine, but the stone is better but fussier. The moisture, both with the pan and brushing, is critical to the crust.

My Rating

The recipe of the year for 2010. The "Holy Grail" of bread.

🥣The Dough

Keep everything warm, heating the mixing bowls with warm water.
Mix the yeast with warm water before adding it. I really like this because it distributes the yeast throughout the dough with the water.
Use rapid rise yeast. It's the same organism but just produced differently, and more organisms are alive.
A large glass serving bowl was used for the rising bowl. The straight sides and larger volume are necessary to judge the rise and was very handy to cover for the last rise, so nothing stuck to the dough.

♨️The Baking

I used a sheet of parchment paper to make the transfer of dough easier. A large pizza stone was my baking stone. We all have one of those.

I happen to have a large pizza peel that was handy, but a cookie sheet without an edge should work, or pick up the raised dough by the parchment paper edges and move it that way.

Brushing with water and having moisture in the oven helps a crispy crust.

📖Bread Recipes

Great Everyday Bread

Stand Mixer Rustic Peasant Bread

Easy English Muffin Bread

Multigrain Bread

This recipe is listed in these categories. See them for more similar recipes.

101's Best Recipes, Bread Recipes

🖼️Step-by-Step Photo Instructions

Preheat stand mixer bowl with warm water. Dry bowl and add 3 ½ cups AP flour and 2 ¼ teaspoon salt. Mix well.

Combine 1 ½ cup 105° water with yeast and mix well. Wait for the yeast to "proof." Those are the bubbles that prove your yeast is good.

Add yeast mixture to the mixer and uses one additional tablespoon of water to rinse the measuring cup and add that water to the mixer. With the dough hook, mix on "2". Continue to mix until the ball forms. Be sure to scrape the sides and bottom. The dough should pull away from the sides and have about 2 inches sticking in the bottom. Add flour 1 tablespoons at a time if needed. Time: about 2 minutes.

Stop the mixer and allow the dough to rest for 2 minutes, then restart kneading on 2. At 5 minutes into kneading, stop the mixer and check for "spring" by pressing your finger on the dough. It is done when this springs back. Keep checking every 2 minutes of kneading. It will usually take 5-7 minutes total.

While the dough is kneading, measure 10 ½ cups very warm water into the large bowl with straight sides. Mark the top of the water for reference and pour out the water, dry bowl, and spray lightly with Pam or oil or butter.

Collage 1 for the initial kneading of the bread dough

Place on a floured surface and hand knead for 2 minutes. Place dough in the bowl. Cover with plastic and towel. Place in a warm spot until raise to your mark. About 2-3 hours.

Collage 2 moving raised dough to mat and starting second kneading

With a rubber spatula sprayed with Pam, turn dough onto a lightly floured surface. If the dough seems very wet, then sprinkle with a tablespoon of flour. Press to somewhat flatten and form an about 12-inch square. Fold lower-left corner to the upper right.

Collage 3 finishing second kneading and starting second rise

Lower right to the upper left. Fold on itself several more folds. Then form into a rounded ball with the folds underneath and the top rounded like a cushion. Re-spray the large mixing bowl with Pam and place dough in and cover again with plastic wrap and towel. Place in a warm spot to rise to about triple in size. About 1 hour.

Collage 4 with the third kneading and starting last rise under a bowl

Turn dough onto a lightly floured surface again. Flatten slightly and gently into a round. Start turning edges underneath, forming a rounded ball stretching the "skin" to form a firmer ball of dough but not deflating the rise completely.

Place a square of parchment paper on a large wooden peel or a cookie sheet with no edge. Place dough in center and cover (I used the bowl I used for raising after you spray it again with Pam to prevent any sticking if it happens to touch the dough). Allow to rise until approximately triple in size again.

Collage 5 adding water to the oven and doing release cuts in dough and a brush of water before the oven

Preheat oven to 450° (not convection) with a baking stone on the middle rack and pan for water on the bottom rack for at least 30 minutes.

Score top of dough about ¼ inch deep with three cuts. Brush top liberally with water. Transfer on parchment paper to the baking stone.

brushing the loaf with water during the baking

At 3, 6, and 9 minutes, brush dough liberally with water. Add 1 cup of water to the pan at 6 minutes. Continue to bake until the top is browned and internal temp 200°-205°. About 25-30 minutes in total. Note: A spray bottle would work great instead of the brush for the water on the dough in the oven.

Remove from oven and cool on a rack for 2 hours before cutting.

A loaf of Julia Child French bread cut on a wooden board.

📖Recipe

Julia Child's French Bread - Simplified

From Dan Mikesell AKA DrDan

Tap to leave a Rating

4.82 from 22 votes

Print Collection

Prep Time: 4 hours 30 minutes

Cook Time: 30 minutes

Total Time: 5 hours

Servings #/Adjust if desired 8

Ingredients

US Customary - Convert to Metric

Instructions

Preheat stand mixer bowl with warm water. Dry bowl and add 3 ½ cups AP flour and 2 ¼ teaspoon salt. Mix well.
Combine 1 ½ cup 105° water with yeast and mix well. Wait for the yeast to "proof." Those bubbles prove your yeast is good.
Add yeast mixture to the mixer and uses one additional tablespoon of water to rinse the measuring cup and add that water to the mixer. With the dough hook, mix on "2". Continue to mix until a ball forms. Be sure to scrape the sides and bottom. The dough should pull away from the sides and have about 2 inches sticking in the bottom. Add flour 1 tablespoons at a time if needed, Time: about 2 minutes.
Stop the mixer and allow the dough to rest for 2 minutes, then restart kneading on 2. At 5 minutes into kneading, stop the mixer and check for "spring" by pressing your finger on the dough. It is done when this springs back. Keep checking every 2 minutes of kneading. It will usually take 5-7 minutes total.
While the dough is kneading, measure 10 ½ cups very warm water into the large bowl with straight sides. Mark the top of the water for reference and pour out the water, dry bowl, and spray lightly with Pam or oil or butter.
Place on a floured surface and hand knead for 2 minutes. Place dough in the bowl. Cover with plastic and towel. Place in a warm spot until raise to your mark. About 2-3 hours.
With a rubber spatula sprayed with Pam, turn dough onto a lightly floured surface. If the dough seems very wet, then sprinkle with a tablespoon of flour. Press to somewhat flatten and form an about 12-inch square. Fold lower-left corner to the upper right.
Lower right to the upper left. Fold on itself several more folds. Then form into a rounded ball with the folds underneath and the top rounded like a cushion. Re-spray the large mixing bowl with Pam and place dough in and cover again with plastic wrap and towel. Place in a warm spot to rise to about triple in size. About 1 hour.
Turn dough onto a lightly floured surface again. Flatten slightly and gently into a round. Start turning edges underneath, forming a rounded ball stretching the "skin" to form a firmer ball of dough but not deflating the rise completely.
Place a square of parchment paper on a large wooden peel or a cookie sheet with no edge. Place dough in center and cover (I used the bowl I used for raising after you spray it again with Pam to prevent any sticking if it happens to touch the dough). Allow to rise until approximately triple in size again.
Preheat oven to 450° (not convection) with a baking stone on the middle rack and pan for water on the bottom rack for at least 30 minutes.
Score top of dough about ¼ inch deep with three cuts. Brush top liberally with water. Transfer on parchment paper to the baking stone.
At 3, 6, and 9 minutes, brush dough liberally with water. Add 1 more cup of water to the pan at 6 minutes. Continue to bake until the top is browned and internal temp 200°-205°. About 25-30 minutes in total.
Remove from oven and cool on a rack for 2 hours before cutting.

See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

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Recipe Notes

Pro Tips

This is not a recipe where you can just read the recipe card and do it. Please review the step-by-step photo instructions in the recipe post to get this right. I have now included the photos in the recipe card to help.
Never do a recipe like this by time. If it says triple in size, then wait for it.
This must be kept in a warm environment to rise correctly.
Store at room temperature for 2-3 days in an airtight container. There are no preservatives, so it will mold quickly.

To adjust the recipe size:

You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition Estimate

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course : Bread

Cuisine : French

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Editor note: This recipe was first published on April 4, 2010. I was a "baby blogger" having only 3 months of blogging under my belt. This was my first adventure into a major project. It is still one of my favorite recipes but has been long neglected by me. Time to fix that. I have updated the text, clarified some wording, re-edited and added some photos (some backgrounds may not match), and added a dog photo. Please enjoy this "simplified" version of a classic Julia Child's recipe.