I love Julia so much. It was adorable how she clasped her hands together to imitate someone fretting over a three-hour rise time in talking about the three functions of yeast. She really is a treasure.
Wonderful video! Julia is way ahead of her time for making American artisan bread! That sling idea is great! Today, buy a yard of heavy linen fabric, flour it, and lay your long loaves down with folds between them. The big thing now is to shape a round & bake in a cast iron Dutch oven. It provides its own steam. I keep lava stones in an old, sturdy pan on my oven floor, & throw a cup of cold water on them for steam. I bake on pizza stones. Rye has very different gluten from wheat…if you over proof it, it won’t rise again, unlike wheat doughs. “The Rye Baker” by Stanley Ginsberg is an excellent book on rye from different parts of Europe. “Tartine” is really good for wheat breads & techniques.
Can you just imagine your right side after 15.min of That !! ..lol. Guess that's why Kitchen- Aids come w/ a dough hook, eh? *In my experience No-Knead necessary w/ a fermented poolish rising 2x. Just a silicone spatula to blend it all tog is enough. A bit of forming does the rest & into pan or couche for final quick rest-rise. Trick is to get the initial fermented poolish strong enough w/ a whole-grain flour, milk, honey, vinegar, br.sugar, or molasses content. Take your pick. Even a raisin in the warm water will give more rise. Also seen a bit of baking powder added, and fat of a good sort. Coconut my favorite. US flours can be very weak, so these xtra ingredients improve rate of success. Feeding the yeast well works for me, no matter the type of bread. How it looks & how its baked, the same as hers; steam if I remember. Happy Baking. PS: Northern European method: th-cam.com/video/NZm49CxsauQ/w-d-xo.htmlsi=Ef_EX0Lpy0gNpoVK
Hmm...wouldn't pass the health scoring system. No hair meets and I would be leery of those men with sweat dripping into that bread. It looks extremely hot in there. 😢
I like making Eastern European rye breads with high proportions of rye flour, but dang it was a learning curve -- doesn't handle like white flour. But once I got the hang of it, I never looked back. Seems nearly impossible to find a good loaf of sturdy rye bread that doesn't cost $10, it's all that soft, squishy mass produced stuff by me. So it's a skill well appreciated.
I started making her regular French Bread about 3 months ago, which is absolutely the BEST - so now i need to start making this Rye bread!
Fascinating, and great fun! You'd never find anything like this on television today. The iconic Julia at her dough-slinging best.
I love Julia so much. It was adorable how she clasped her hands together to imitate someone fretting over a three-hour rise time in talking about the three functions of yeast. She really is a treasure.
didn't expect that stah-tah
😂❤
@@WavyCurlyGina she sounded like a whole different person
❤love Julia's enthusiatic presentation of this bread & all her amazing dishes! Positively works of art! 🥰🤗😋❤
Recently got into bread making. Definitely gonna try this!
Same here!
This is such a huge recipe, though. Try ChainBaker for regular family size loaves.
@@janegardener1662 ChainBaker is a great channel. And his creamy voice.
Love watching bread baking vids!
Julia is wonderful 😊 that pot reminds me of making ice cream.
Wonderful video! Julia is way ahead of her time for making American artisan bread! That sling idea is great! Today, buy a yard of heavy linen fabric, flour it, and lay your long loaves down with folds between them. The big thing now is to shape a round & bake in a cast iron Dutch oven. It provides its own steam. I keep lava stones in an old, sturdy pan on my oven floor, & throw a cup of cold water on them for steam. I bake on pizza stones. Rye has very different gluten from wheat…if you over proof it, it won’t rise again, unlike wheat doughs. “The Rye Baker” by Stanley Ginsberg is an excellent book on rye from different parts of Europe. “Tartine” is really good for wheat breads & techniques.
❤❤ rye bread. My favorite 🍞
Real RYE BREAD🎉🎉🎉
no latex gloves no hairnets a ciggy hanging out of his mouth lol. And yet somehow people ate this bread, survived and even thrived.
The oven heat cooks off all the germs.
No shirt, no shoes, no problem!
It would be really nice to know the date or year the episode first aired.
Дякую 🗼⚜️🥖🍞🥨
STATAAAAAH
I’d much rather knead dough than use that contraption! 😂 Love Julia, though ❤
Can you just imagine your right side after 15.min of That !! ..lol. Guess that's why Kitchen- Aids come w/ a dough hook, eh? *In my experience No-Knead necessary w/ a fermented poolish rising 2x. Just a silicone spatula to blend it all tog is enough. A bit of forming does the rest & into pan or couche for final quick rest-rise. Trick is to get the initial fermented poolish strong enough w/ a whole-grain flour, milk, honey, vinegar, br.sugar, or molasses content. Take your pick. Even a raisin in the warm water will give more rise. Also seen a bit of baking powder added, and fat of a good sort. Coconut my favorite. US flours can be very weak, so these xtra ingredients improve rate of success. Feeding the yeast well works for me, no matter the type of bread. How it looks & how its baked, the same as hers; steam if I remember. Happy Baking.
PS: Northern European method:
th-cam.com/video/NZm49CxsauQ/w-d-xo.htmlsi=Ef_EX0Lpy0gNpoVK
No knead is for sure an option 😅
It’s basically a hand cranked stand mixer.
The French bread makers reminded me of how Indonesians do things.
Someone please get Julia a bread knife!
Let's get Mozart a real baton.
that is truly vile sweating and hair while making the bread..I mean armmmmmpppiiittt
It's a bit stomach-churning seeing guys in shorts only making bread. You've got to wonder how much chest hair and sweat was in each loaf?
This was decades ago. Times have changed. Watch videos of French bakeries today and no one is shirtless.
@@opwave79 I understand that, but it is still gross no matter what decade it's taking place in.
And cigarette ashes 😱
Hmm...wouldn't pass the health scoring system. No hair meets and I would be leery of those men with sweat dripping into that bread. It looks extremely hot in there. 😢
I like making Eastern European rye breads with high proportions of rye flour, but dang it was a learning curve -- doesn't handle like white flour. But once I got the hang of it, I never looked back. Seems nearly impossible to find a good loaf of sturdy rye bread that doesn't cost $10, it's all that soft, squishy mass produced stuff by me. So it's a skill well appreciated.
I have failed everything. I love European rye with a chewy crust. Very jealous.
Imagine never liked bread that had a hard crust.🍞🥐🥯