Because it is fun, because it is challenging and because you can always learn something new, even if you swear not to ever make it again.
That was the debate I had for this month’s DB’s challenge. I have been baking my own whole wheat bread for a couple of months now, but I use a very simple, no-knead, rise-only-twice method that has worked perfectly for me. And this month’s challenge was Julia Child’s French Bread (I didn’t know who she was until this month, please don’t kill me)
That’s why the 300-page long recipe I saw on the DB’s blog for French Bread scared me. I am a very visual person so after Mary and Sara’s first note (the first one of 30,000) I was completely lost. But I had to try it! Yes, I am a Daring Baker and I couldn’t just let this challenge go. So I enrolled the help of my friend Fabrice, a Frenchman living in the US, and went to work.
That Sunday I woke up at 7:00 am to start the dough (the first rise lasts about 4 hours) Fabrice got here later that day, and some other friends joined, too. It was a party, the party of the French bread. But something went wrong in the process and the bread that should’ve looked puffy, inviting and edible ended up looking like this:
What went wrong? Can you see where the problem is?
Yes, I used the freaking wrong flour! I didn’t know there was unbleached WHITE whole wheat flour. Honest mistake. After that I was discouraged, tired and swore not to make that freaking bread again. But Lisa slapped me around the head. You still have 4 days, she said, put your DB’s apron on and conquered the bread. And that’s what I did, or tried to do.
Next Tuesday I got up at 6:30 to start my dough and many, many hours later this is what I got:
I am not sure if that is how it was supposed to look. But at least it was tasty and the whole house smelled like bread that day. Will I make this bread again? Maybe, but next time I won’t have to read the 10,000-page long recipe, I now know the basics of it and I will change it and adapt it to my way of doing things (simpler and easier). I am happy I conquered (or half-conquered at least) my second DB challenge. What is it in store for us next? We shall see, we shall see.
Get the recipe for French bread here
22 Replies
It’s GORGEOUS!!! I absolutely love KA’s white whole wheat–I use it more than any other flour for bread.
Posted on February 29th, 2008 at 1:35 pm
Beautiful! You’re my baking hero, Ben!!!
I never looked at the label of flour before until I made the cinnamon rolls. Unbleached? Who knew? And the King Arthur website — I’ve never heard of it before until 2 days ago when another blogger mentioned ordering there. Where did you get your flour, by the way? Online? I don’t think I’ve ever seen it at the supermarket.
Posted on February 29th, 2008 at 1:48 pm
Excellent . The first attempt was your subconcious telling you to stay the healty whole wheat route. Hahahaha. One day I may tackle this agin. I would like to work with some other breads first.
Posted on February 29th, 2008 at 1:50 pm
this looks delicious
you are very daring, indeed. and persistent! i’m glad it worked out well for you the second time around.
Posted on February 29th, 2008 at 3:24 pm
Te quedó hermoso tu pan!!!!! y al menos se ve doradito, no como los míos todos pálidos! jejeje!
Buen trabajo!!
Posted on February 29th, 2008 at 3:32 pm
I’m glad you tried again – it looks wonderful! And I love the way it makes the house smell, too!
Posted on February 29th, 2008 at 4:00 pm
Your title today is exactly what I was thinking as I read through your, Marye’s and Courtney’s entries today, lol! An 18-page recipe? No thanks. I’d be breaking out the vodka and throwing things by the end. I love cooking, because it’s an art. I’m less successful at baking, because it’s a science. ‘Nuff said! More power to all of you, though!
Posted on February 29th, 2008 at 5:23 pm
BOW to you , you great baker! WOW to you too Ben…not once but twice. I didn’t have anyone to slap me around the head! O boy…tch tch…if you were embarking on a day long baking process, one would have thought you would have read the label! Just kidding…I would have wept copius tears!! Honestly, that’s one handsome looking loaf, & I love the texture of the inside. Would I make it again? NO…but if you do, lemme know! :0) Deeba
Posted on February 29th, 2008 at 8:33 pm
O I forgot to say that I love the organised & new look to you blog. Very professional indeed & personalised too! :0)
Posted on February 29th, 2008 at 8:38 pm
I think the flour shouldn’t have mattered THAT much, should it? I dunno. Good job for sticking with it and trying more than once – I always say I’m going to do that but then procrastinate doing the challenge until late in the month!
Posted on February 29th, 2008 at 9:47 pm
You are indeed one Daring Baker, Ben
Posted on March 1st, 2008 at 12:17 am
Great job! I would have slapped you too if I had realised you thought about giving up! Be proud, your bread turned out gorgeous! I bet Fabrice had a good laugh with the first one, but…we are spoiled rotten when it comes to baguettes!
Posted on March 1st, 2008 at 12:27 am
That’s our Lisa! She has a unique way of motivating. You know before I moved to Germany I had not idea that there we THAT MANY types of flour. I am always confused when I go to the store. There is an entire LONG aisle dedicated to flours!!! Anyway your bread looks great love the dark color of it. Well done Ben!
Posted on March 1st, 2008 at 7:44 am
Your bread looks just as it should Ben and I’ll bet it tasted delcious as well. I made baguettes just because I knew I couldn’t wait for the loaf to cool for 3 hours before eating it. Are they trying to torture is:D I ate one baguette straight from the oven slathered in melting butter.:D
Posted on March 1st, 2008 at 11:54 am
Another reason to make french bread is just to say you’ve done it and be able to cross it off the ‘to do’ list. It’s the same reason I made puff pastry- so that I don’t have to again.
Posted on March 1st, 2008 at 4:27 pm
Yay, Ben! Yes, I did know there was white whole wheat flour, and at one point in my escapade, I did wander over to my flour bag JUST to make sure I hadn’t done the very same thing! Although I wouldn’t have said I’d be interested in making this again, I’m bound to, just to prove it isn’t as fussy as I currently believe it to be. Bake ON oh fearless one. Hahahaha!
Posted on March 1st, 2008 at 5:17 pm
I just bought a bag of KA’s white whole wheat… I made sure it was safely tucked away in the pantry before I started my bread baking adventure.
Good for you for making a second pass at this! That’s a true Daring Baker!!
Posted on March 2nd, 2008 at 10:38 am
Great job on your bread. Yup, for this recipe flour will make all the difference in the world. Now to try this with the wheat flour do this: Use 1/2 the AP and 1/2 the Wheat and add 1 1/2 tsp of vital wheat gluten. You should get a better result.
Thanks for baking with Sara and I
Posted on March 2nd, 2008 at 12:18 pm
That’s the great thing about the Daring Bakers — support, encouragement, a good slap now and then. I’m glad you stuck with it and I for one believe you WILL be making this again.
Posted on March 3rd, 2008 at 2:31 am
Great job! To do it twice is really really a lot of work. I’m glad the second one turned out so fine! (But I do wonder, how was the taste of the first one? Though not so fluffy, it looks to me as if it could taste fine anyway)
Posted on March 3rd, 2008 at 7:27 am
Your bread looks great, the color is lovely. Thanks for baking with us this month.
Posted on March 3rd, 2008 at 11:52 pm
ahahahahaaaaa! Thanks for that.
Your 2nd bread does look delish.. love the color of it and it turned out much more poofier than mine did. Did Fabrice get to try the 2nd attempt?
Way to go, sweets!
xoxo
Posted on March 6th, 2008 at 7:09 am
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