Food Processor Method (french Bread)

When thou prayest before others, observe on what thou bestowest thy chief care and zeal, whether in the externals or internals of prayer, that which is exposed to the eye and ear of men, or that which should be prepared for the eye and ear of God; the devout posture of thy body, or the inward devotion of thy soul; the pomp of thy words or the power of thy faith; the agitation of thy bodily spirits in the vehemency of thy voice, or the fervency of thy spirit in heartbreaking affections. These inward workings of the soul in prayer, are the very soul of prayer.

William Gurnall

CATEGORY	CUISINE	TAG	YIELD
	Italian	Italian2	1	Servings

INGREDIENTS

1	T	Yeast
1/3	c	Warm water
1/4	t	Sugar
1/2	t	Ascorbic acid
3 1/2	c	Flour, about 1 lb
1	T	Gluten flour, per cup of
		flour
2 1/4	t	Salt
2	T	Olive oil
1	c	Cold water
1		Fat, 0 Other Carbohydrates

INSTRUCTIONS

Dissolve yeast,sugar and ascorbic in water. Stir cup of cold water
into yeast mixture. Add 2 tbls. olive oil. Set aside. Measure
flour,gluten and salt into processor bowl with plastic blade. (I have
a Cuisinart 11) Pulse to combine. Start machine. Slowly pour liquid
into processor. A ball should form in a few seconds, if it doesn't,
add a little water. Dough should form a ball on top of the blade.
Allow to revolve 8 to 10 times. If dough will not form a ball, add a
T. of flour and pulse motor. Stop machine. Remove cover and feel
dough. If it feels wet add a T. of flour and rotate. Feel dough  again.
Replace cover and let dough rest 5 minutes. Turn on machine  and rotate
dough 30 times. Remove to a floured surface. Dough should  feel smooth,
not sticky and quite firm. (Do not overheat dough; if it  gets hot,
turn machine off and allow to cool.) Let dough rest 2  minutes. Knead
vigorously 50 times, slapping dough on counter. Put  dough into a
greased tub (a 6 qt. ice cream tub w/lid), cover and let  rise 60
minutes. Turn out onto floured board, knead vigorously,  stretching
dough into a 14" rectangle. Fold long side to center,  repeat making 3
layers. Repeat shaping and folding (this stretches  the gluten and
redistributes any yeast remaining). Then fold into a  ball and return
to greased tub (or bowl) for the long rise, at least  2 hours or until
2 1/2 to 3 times in size. Turn out onto floured  surface, divide (opt)
and shape into a round or long loaf or into  rolls. USE A BAKING STONE.
START PREHEATING OVEN TO 450FOR AT LEAST 30 MINUTES BEFORE BAKING.  10.
Rise 1 to 1 1/2 hours on cornmeal covered parchment paper on a  baking
sheet.  11. Brush tops of loaves with 2 T. cornstarch cooked with 1 cup
water  (cooled). (opt)  12. Slash tops with a razor blade.  13. Slide
loaf on the parchment paper into preheated oven onto baking  stone and
bake 30 minutes. Pour 1 or 2 cups of water into a pan on  the bottom of
oven to create steam.  Dough can be made in two batches and then
combined for kneading and  shaping.  Each recipe will make 2 baguettes
or 2 round loaves or 12 rolls.  Per serving: 1871 Calories (kcal); 32g
Total Fat; (15% calories from  fat); 50g Protein; 339g Carbohydrate;
0mg Cholesterol; 4821mg Sodium  Food Exchanges: 22 Grain(Starch); 1/2
Lean Meat; 0 Vegetable; 0  Fruit; 5  Recipe by: Way to Cook, Julia
Child  Converted by MM_Buster v2.0n.

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