So we baked her "French Bread" in her honour. Of course that's the perfect choice for a bunch of bakers like us. Julia Child had a wonderful, real, unique person, who was true to herself. Take a look at this wonderful video that Tanna gave us and you'll see what I mean. Isn't this what happens to us... to me for sure, things falling to the ground, flour spilling. Never mind doing another take without things flying around, what you see is what you get. Love that slapping the dough technique too!
What this video also will give you is the recipe (short recipe version you can find at Susan's), the how-to and shaping instructions! In the second volume of "the Art of cooking" the recipe takes 20 pages, but don't let that alarm you in any way, it's never confusing and lots of space are very clear drawn instructions.
My baguettes were lovely, with good flavour and nice holes. Just the slashes weren't too good, I'd love to see those ragged edges, but as Julia says it'll get better when you bake more of them. I didn't use the right flour, as I didn't have AP-flour at hand, so I used (against Julia's strict instructions... sorry Julia) bread flour. I will bake them again soon with lower gluten flour, to see if there is a difference.
Thanks you Julia for giving us "The art of cooking" and thanks Susan for giving us this opportunity to celebrate together with our buddies in honour of Julia Child!