Grissini with Carol Field

HELLO, I'M JULIA CHILD.

WELCOME TO MY HOUSE AND TO MY KITCHEN AND TO ANOTHER CULINARY ADVENTURE WITH ONE OF AMERICA'S MASTER CHEFS.

SAN FRANCISCO IS KNOWN FOR ITS BREAD.

AND TODAY, CAROL FIELD, SA N FRANCISCO AUTHOR AND TEACHER WILL BAKE SOME OF HER FAVORITES.

CAROL FIELD IS GOING TO TEACH US SOMETHING I'VE ALWAYS WANTED TO KNOW ABOUT.

AND THAT IS BREADSTICKS OR "GRISSINI".

THAT'S GOING TO BE WONDERFUL, CAROL.

OH, GOOD.

WELL, IT'S CERTAINLY GOING TO BE FUN AND IT'S SO EASY.

I'M JUST GOING TO POUR SO ME WATER INTO A BOWL.

IS THAT WARM OR COLD WATER?

IT'S WARM, ABOUT 10 5, 110 DEGREES (F).

A TINY BIT MORE WARMER THAN YOUR BLOOD.

EXACTLY, AND THAT'S HOW PEOPLE CA N TELL THEY'RE DOING IT RIGHT.

HOW MUCH YEAST?

ABOUT A TEASPOON AN D A HALF.

AND THEN I ALWAYS LI KE TO WHISK IT IN SO I'M SURE IT DOESN'T CL UMP TOGETHER.

WHAT DO WE HAVE, ABOUT ONE AND A HALF CUPS OF WATER?

ABOUT ONE AN D A THIRD.

AND THEN WE'LL JUST LET IT SI T FOR ABOUT TEN MINUTES SO IT'LL GE T CREAMY.

THIS ONE'S ALL RE ADY TO GO.

YEAP.

SO I'M JUST GOING TO PUT TH IS IN THE MIXER BOWL.

AND NEXT, I WANT TO PU T SOME OLIVE OIL IN.

IS THAT EXTRA VIRGIN, AS USUAL?

IT'S EXTRA VIRGIN, TH AT'S RIGHT.

AND A WHOLE QU ARTER OF A CUP.

THAT WILL GO RI GHT IN THERE.

THANK YOU.

MAYBE I'LL JUST WHISK IT IN A LITTLE BIT.

AND THEN I'M GOING TO MEASURE THE FLOUR.

LET'S GET A FU LL CUP THERE AND JUST LE VEL IT OFF.

AND I ALWAYS LIKE TO WH ISK IN THE FIRST CUP WHEN I'M MAKING IT BY HAND.

BECAUSE THEN THERE AR EN'T ANY LUMPS.

THAT'S A GOOD IDEA.

IT MAKES A BIG DI FFERENCE.

WE'RE DOING THREE AN D THREE QUARTERS CU PS OF FLOUR.

SO, WE HAVE TWO AND THREE QU ARTERS LEFT TO GO.

AND WHAT KIND OF FLOUR IS THIS?

THIS IS UNBLEACHED AL L-PURPOSE FLOUR.

AND WHAT'S THIS?

THIS IS SEA SALT.

SEA SALT.

YE S. THAT WAS ONE TEASPOON.

ONE TEASPOON.

AND THEN WE'LL DO AN OTHER HALF TEASPOON.

ONE AND A HALF TEASPOONS.

YE S. AND THEN I'LL PUT IT RIGHT ON THIS WONDERFUL MACHINE.

FIRST I USE THE PADDLE TO BRING IT ALL TOGETHER STIR IT TOGETHER.

SO THERE IT IS.

I'VE BROUGHT THE DO UGH TOGETHER.

TAKE IT OFF.

YOU CAN SEE IT'S SLIGHTLY ST ICKY BUT NOT VERY.

AND IT'S PRETTY MUCH TOGETHER.

AND THEN I'M GOING TO PUT THE DOUGH HOOK ON.

BECAUSE THE DOUGH HOOK IS THE RIGHT IMPLEMENT TO KNEAD THIS.

AND THEN IT TAKES ABOUT TH REE MINUTES OF KNEADING AND THE DOUGH'S READY.

AND IT'S NEVER VERY FAST.

NO, NOT FOR THIS KI ND OF BREAD.

I COULD TURN TH AT UP A LITTLE.

I THINK IT'S ABOUT TIME NO W TO TURN IT OFF.

THAT LOOKS AB OUT RIGHT.

NOW, IT'S ALL ATTACHED REALLY.

YES, IT RE ALLY IS.

IT LOOKS REALLY KNEADED.

DO ESN'T IT?

AND WHEN I TAKE IT OUT, IT WI LL ALL BE IN ONE PIECE.

IT WILL STILL BE ON THE DOUGH HOOK.

LOOKS LIKE DOUGH.

YES.

IT'S NOT S STICKY ANYMORE.

IT 'S NOT STICKY, TH AT'S RIGHT.

IT'S REALLY CO ME TOGETHER.

IT CLEANED OFF THE SIDES OF THE BOWL.

YES, THERE'S ABSOLUTELY NOTHING LEFT IN THERE.

AND IT SMELLS GOOD.

AND I'M JUST GOING TO KN EAD IT VERY BRIEFLY.

WHAT I LOVE TO DO BECAUSE THIS IS SU CH GOOD, FIRM DOUGH.

I LOVE TO JU ST CRASH IT.

YES.

THAT REALLY DE VELOPS THE GLUTEN.

THAT'S WONDERFUL.

THAT'S WHAT YOU WANT WITH BREADSTICKS?

YEAH.

YOU KNOW, IT 'S FUNNY BUT MY BREADSTICKS CO ME OUT VERY BEST WHEN I LET THE DOUGH RI SE ABOUT TWO AND A HALF ALMOST THREE TIMES.

SO I REALLY WANT THE GL UTEN TO DEVELOP.

YEAH.

SO YOU CAN SEE IT'S NI CE AND RESPONSIVE.

THE WONDERFUL THING AB OUT GRISSINI IS THAT IT'S ONLY A ONE-RISE BREAD.

OH.

SO, AND WE DON'T PUT IT IN A BOWL.

MOST PEOPLE THINK, "OH, YO U'RE GOING TO MAKE BREAD YOU PUT IT IN THE BOWL TO RISE."

NOT AT ALL, WE'RE GOING TO PU T THIS OUT IN A RECTANGLE.

SO I'M GOING TO ST RETCH THE DOUGH.

USE MY HANDS, YOU CAN SE E IT'S VERY MALLEABLE.

UM, HUM.

AND I'M GOING TO TAKE A BRUSH HERE AND I'M GOING TO JUST PU T SOME OIL ON THE BOARD.

OH, THAT'S FASCINATING.

JUST LIKE THIS.

I'VE NEVER SEEN ANYTHING LIKE THIS BEFORE.

OH, GOOD.

SO I JUST WANT TO COVER TH E PORTION OF THE BOARD THAT I'M GO ING TO USE.

I EVEN BROUGHT A TAPE MEASURE JUST TO BE SURE THAT I' M SORT OF ON TARGET.

SO LET'S SEE.

AND WE'LL MAKE IT A LITTLE BIT LONGER AND THE WIDTH IS JUST FINE.

AND WHAT'S THE... ABOUT 16 BY 10 WO ULD BE... 16 BY 10.

YEAH, JUST FINE.

SO WE'LL DO THAT.

THEN JUST STRETCH IT OUT SOME MORE.

...AND PUT IT DOWN AND JUST STRETCH IT WITH MY HANDS.

SO YOU CAN SEE, IT'S GOING TO RESIST IN A MINUTE BECAUSE THE GLUTEN ST ARTS PULLING BACK.

BUT THAT'S ALRIGHT.

BUT WHAT DO YOU DO JUST REST IT A LITTLE BIT?

JU ST REST IT A LITTLE BIT AND I'LL GET OUT MY ROLLING PIN.

HERE I'LL JUST RO LL IT OUT.

JUST MOVE IT FROM THE CE NTER AND ROLL IT OUT.

AND I WANT TO KEEP IT IN A RECTANGLE AND THAT'S LITERALLY AL L I'M GOING TO DO.

THAT LOOKS JUST AB OUT RIGHT.

AND THEN I'M GOING TO TAKE OLIVE OIL AND I'M GOING TO BRUSH THE TOP.

THEN I'M GOING TO COVER IT FIRST WITH PL ASTIC WRAP AND TRAP ALL OF THE GA SES AS THEY START.

THAT'S WHEN ALL THIS FE RMENTATION STARTS BECAUSE THIS IS GO ING TO RISE.

YOU JUST WANT TO COVER IT SO IT'S COMPLETELY SE ALED IN.

WELL, NOW I NEED TO COVER TH E GRISSINI DOUGH.

THANK YOU VE RY MUCH.

AND THEN IT NEEDS TO GO AWAY AND REST FOR ABOUT AN HOUR AN D THREE QUARTERS.

IT NEEDS TO MORE TH AN DOUBLE.

IT NEEDS TO RE ALLY PUFF UP.

AT WHAT TEMPERATURE DOES IT DO THAT?

CAN I TAKE THAT FOR YOU?

AT ROOM TE MPERATURE.

AND THE STORY IS, IT'S BEST IF YO UR ROOM IS AT ABOUT 75 DEGREES THAT'S WHAT BAKERS ALWAYS SAY.

OH, 75?

THAT'S RIGHT.

HERE WE HAVE SOME RI SEN GRISSINI.

THAT REALLY HAS RISEN, HASN'T IT?

MAYBE I'LL LE AVE IT HERE AND THEN I'LL PUT THE SHEET THAT I HAVE TO PUT THE CUT GRISSINI ON.

FIRST I'M GOING TO JUST OIL THE SHEET.

NOW I'M GOING TO CUT IT WITH A PIZZA CUTTER.

AND FIRST I'M GOING TO JU ST CUT IT LIKE THAT STRAIGHT ACROSS.

AND THEN I'M GOING TO CUT THESE TWO OFF BECAUSE THEY'RE NO T VERY EVEN.

THEN I JUST CUT THE DOUGH TH E WIDTH OF A FINGER JUST LIKE THAT.

YEAH.

AND YOU SEE HOW ST RETCHY IT IS?

YOU JUST PULL IT RIGHT OUT.

AND THAT'S ALL THERE IS TO IT?

TH AT'S ALL TH ERE IS TO IT.

THAT'S THE EN TIRETY OF MAKING, YO U JUST STRETCH IT.

MY LITTLE SIX YEAR OLD NEPHEW COULD DO THAT AND HE WOULD LOVE TO DO IT.

PR OBABLY HE WO ULD LOVE TO.

I LOVE THE LITTLE KNOBBY END THERE.

YE AH, I LIKE TH AT TOO.

WELL THAT'S CHARMING.

SO NOW, YOU KNOW WH AT I'M GOING TO DO.

WE'RE GOING TO PUT A LI TTLE MORE OIL ON HERE AND I'LL SPRINKLE SO ME SESAME SEEDS ON.

THERE'S ALL KINDS OF TH INGS YOU CAN DO TO FLAVOR THESE.

SPRINKLE SOME RI GHT ON.

THEY'LL ST AY THERE.

ARE THOSE RAW SESAME?

YE S, THEY'RE RA W SESAME SEEDS.

SO NOW I'LL JUST CU T A FEW MORE.

AND THIS IS, I CAN'T BELIEVE... IS N'T THIS SI MPLE?

I THOUGHT YOU HAD TO DO SOME FANCY ROLLING...

I KNOW.

IN FACT, THEY WOULD NE VER GET MADE IF YOU HAD TO ROLL EA CH ONE OF THESE OUT.

YEAH.

SO BAKERS ARE A CLEVER LOT AND THEY FIGURED OU T A WAY.

YEAH, BECAUSE I CAN SEE HOW STRETCHY IT IS.

NOW HOW FAR CAN YOU STRETCH ONE JUST FOR FUN?

ISN'T THAT, I CA N GO LIKE THAT.

ISN'T THAT WONDERFUL?

IT 'S LIKE A JU MP ROPE.

ISN'T THAT FUN?

YOU'D NEED A GREAT BIG BAKERS OVEN.

TH AT'S HOW ST RETCHY IT IS.

YES, I WISH WE HAD ONE.

YEAH.

THE RECIPE MA KES A LOT.

ONE RECIPE WILL MAKE AB OUT ALMOST FOUR DOZEN.

NOW IT'S TIME TO PUT THE GR ISSINI IN THE OVEN.

WHAT'S THE OVEN AT?

AT 400, I THINK.

HOW LONG DO THEY TAKE TO BAKE?

ABOUT 18, 20 MINUTES.

HERE, I'M OPENING IT FOR YOU.

TH ANK YOU VE RY MUCH.

YOU WANT TO BE SURE THAT TH EY'RE GOLDEN AND TAN WHEN THEY'RE DONE.

THAT'S THE MOST IMPORTANT IS HOW THEY LOOK.

AND YOU'VE GOT A PIZZA STONE IN THERE.

YES, IT'S GOING TO MA KE THEM MUCH NICER.

WE JUST PUT THEM RI GHT ON THE STONE AND THEY'LL BA KE VERY NICELY.

AND THEY'LL BE VERY CR ISP WHEN THEY'RE DONE.

OH, THOSE LO OK READY.

LET'S GET A LOOK.

THERE THEY ARE.

YOU CAN SEE, SO METIMES AT HOME I WOULD TAKE OUT ONE LI KE THIS A LITTLE EARLY BECAUSE IT'S GO TTEN PRETTY BROWN.

BUT THEY LOOK FI NE, YOU CAN SEE.

I'LL TRY A SESAME ONE HERE.

GOOD.

OOH, YOU CAN REALLY HE AR THE CRUNCH.

OH, THAT'S WONDERFUL.

THE STORY IS THAT TH EY WERE INVENTED FOR AN AILING YO UNG DUKE.

HE WAS NINE YEARS OLD AND HIS STOMACH WASN'T BEHAVING CORRECTLY.

SO A BAKER SAID, "I'LL MAKE SO METHING THAT'S ALL CRUST."

AND THAT'S WHAT THEY ARE.

AND THAT WAS IT.

THIS IS WONDERFUL, CAROL, THANK YOU.

YO U ARE VE RY WELCOME.

THIS WAS FUN.

CAROL FIELD IS NOW GOING TO SHOW US HOW TO MAKE A GREAT ITALIAN COUNTRY BREAD.

AND IT STARTS OUT WITH A BIGA.

AND WHAT IS A BIGA?

BESIDES A FU NNY WORD.

A BIGA IS JUST A LITTLE BIT OF FLOUR, A LITTLE BIT OF WATER AND REALLY A LITTLE BIT OF YE AST, AND IT MAKES A STARTER.

IT'S A STARTER.

YEAH, EXACTLY.

WHY DON'T THEY SAY SO?

WELL, THEY HA VE THEIR WORDS.

THIS IS HOW SIMPLE IT IS.

I'VE DISSOLVED HALF A TEASPOON OF YEAST IN A QUARTER OF A CU P OF WARM WATER.

AND THEN I'M GOING TO PU T ONE AND A THIRD CUPS OF ROOM TE MPERATURE WATER.

THEN, IN GO THREE AND THREE QU ARTER CUPS OF FLOUR.

THAT'S ALL TH ERE IS TO IT.

AND THE FIRST CUP AL WAYS GETS WHISKED IN.

I ALWAYS USE UNBLEACHED AL L-PURPOSE FLOUR.

SO, NOW I'M GOING TO PUT IN THE REST OF THE FLOUR.

AND THEN I'M JU ST GOING TO PUT... AND YOU ALWAYS MIX UP THAT FIRST LITTLE CUP, DON'T YOU?

I DO.

I THINK IT REALLY GE TS IT MIXED IN WELL.

THEN I'M JUST GOING TO USE THE PADDLE AND TURN THIS ON FO R ABOUT ONE MINUTE.

IT IS RE ALLY SIMPLE.

WELL, THAT'S ALL IT TAKES.

I'M GOING TO TURN TH E MACHINE OFF AND YOU CAN SEE IT 'S VERY MOIST.

IT'S KIND OF A BATTER, ISN'T IT?

YES, IT'S KIND OF A STICKY BATTER.

AND THAT'S ALL.

IT'S A TINY BIT OF YEAST.

AND NOW WHAT I'M GO ING TO DO IS I'M GOING TO CO VER IT UP.

AND I'M GOING TO LET IT SIT OUT FOR ANYWHERE FROM SI X TO 24 HOURS.

AND THAT'S ALL IT TAKES TO MAKE.

AND THAT'S AT ROOM TEMPERATURE?

IT 'S AT ROOM TE MPERATURE.

IF YOU KEEP IT LONGER THAN 24 HOURS JUST PUT IT IN THE REFRIGERATOR.

AND IT WILL KEEP FOR ABOUT FIVE DAYS ALL BY ITSELF.

AND I'M JUST GOING TO CO VER IT WITH PLASTIC WRAP AND I ALWAYS PUT A RUBBER BAND AROUND THE TOP.

JUST TO MAKE SURE.

BE CAUSE I WANT IT TO BE REALLY... YOU WANT IT AIRTIGHT.

YE S, AIRTIGHT, EX ACTLY.

I'LL TAKE MY RUBBER BAND OFF AND AS YOU CAN SEE IT'S JUST...

YES, ISN'T THAT, ALL THOSE BUBBLES IN IT.

YE S. THAT MEANS IT'S FERMENTED.

THAT'S RIGHT.

THAT HAS A NICE YEASTY SMELL.

YEAH.

AND THIS WI LL RAISE I CAN'T TELL YOU HO W MANY LOAVES OF BR EAD, REALLY A LOT.

THAT'S IT, AND PUT IT IN YOUR REFRIGERATOR AND PULL IT OU T AND USE IT.

IF YOU MAKE A LOT AND THEN YO U HAVE NO USE FOR IT PUT IT IN TH E FREEZER.

OH, THAT'S WONDERFUL TO KNOW.

OKAY.

SO, THAT'S A BIGA.

WELL, NOW WE HAVE THIS BEAUTIFUL, STICKY BIGA.

WHAT ARE YOU GOING TO DO WITH IT?

I' M GOING TO PU T IT IN AND MAKE IT EVEN ST ICKIER IN A BREAD DOUGH.

IT'S GOING TO MAKE A GR EAT RUSTIC COUNTRY LOAF.

OH GREAT.

WELL, ONE WITH HOLES IN IT.

EX ACTLY.

OH GREAT.

AND A GOOD CRUST, YOU KNOW, CRUNCHY CRUST,.

THE WHOLE THING.

NOW, WHAT HAVE WE GOT IN THERE?

NOW THAT'S DI SSOLVED YEAST.

MORE YEAST.

MORE YEAST, YOU CAN'T GE T AWAY FROM IT.

HOW MUCH HAVE YOU GOT IN THERE?

ONE AND A HALF TE ASPOONS OF YEAST AND A QUARTER OF A CUP OF WARM WATER.

THEN I'M GOING TO TAKE TW O AND A THIRD CUPS OF JUST ROOM TE MPERATURE WATER.

AND THEN I'M GOING TO TAKE THE BIGA.

THAT REALLY IS STICKY.

IT REALLY IS.

IN FACT, WHAT I OUGHT TO DO IS WET MY HANDS.

OKAY.

BECAUSE WET HANDS DO NOT STICK TO WET BIGAS.

DRY HANDS DE FINITELY DO.

AND I'M JUST GOING TO MAKE A CUPFUL.

NINE OUNCES IF YOU WE RE WEIGHING IT.

IT GROWS AS IT SITS OUT AT ROOM TEMPERATURE.

YES.

SO THERE'S A CU P OF BIGA AND I'M GOING TO PUT IT RIGHT INTO THE WATER.

SOME PEOPLE MIGHT PR EFER TO CUT IT UP.

BUT I JUST PUT MY HANDS RIGHT IN AND THEN SQ UEEZE IT.

OH, THAT'S A NICE IDEA.

YOU COULD DO THAT IN A MACHINE BUT IT WOULDN'T BE MUCH FUN, WOULD IT?

YOU COULD, TH AT'S TRUE.

YOU FOUND ME OUT, YES.

SO NOW IN GO FOUR CUPS OF UNBLEACHED AL L-PURPOSE FLOUR NOW I'M GOING TO MEASURE TH E WHOLE WHEAT FLOUR.

OH, YOU HAVE WHOLE WHEAT IN IT, TOO.

YE S, BOTH.

AND I'M GOING TO TA KE MY CUP MEASURE AND JUST SCOOP IT THROUGH AND THEN I'M GOING TO LEVEL THE... THAT'S WHAT THEY CALL "SCOOPED AND LEVELED".

SCOOPED AND LE VELED, YEAH.

THAT WORKS OUT REALLY VERY WELL, DOESN'T IT?

IT DOES...

I USED TO BE SOMEONE WH O NEVER EVER DID THIS.

I ALWAYS WE IGHED MY FLOUR.

BUT I HAVE FOUND THAT THE WEIGHT IS ABSOLUTELY TRUE IF YOU DO IT THIS WAY.

YES, IF YOU DO IT PROPERLY.

EX ACTLY.

THAT WAS ABOUT ONE AND A THIRD CUPS OF REGULAR SUPERMARKET WHOLE WHEAT?

EX ACTLY.

SO THERE'S A TABLESPOON AN D A TEASPOON OF SALT.

AND THEN WE'RE JUST GOING TO PUT IT ON THE MIXER AND BRING IT TOGETHER WI TH THE PADDLE.

THERE WE GO.

NOW YOU CAN SEE THIS LOOKS LI KE BUTTER CREAM ALMOST.

YES, IT DOES.

IT'S REALLY WET.

THAT LOOKS AB OUT RIGHT.

YOU CAN SEE IT'S COME AW AY FROM THE SIDES ALTHOUGH IT'S ST ILL REALLY STICKY.

IT CERTAINLY IS A WET DOUGH.

IT IS.

THERE'S NO QU ESTION ABOUT IT.

LOOK AT THAT.

THAT'S WHAT IT'S SU PPOSED TO LOOK LIKE IT'S REALLY ST ICKY.

IT REALLY IS.

ISN'T THAT AMAZING, BUT, IT WILL WORK.

AND HERE COMES TH E DOUGH HOOK.

YOU SEE IT LOOKS SORT OF LIKE FROSTING ALMOST.

AND WE'LL DO THIS FOR FI VE OR SIX MINUTES.

THAT LOOKS JUST AB OUT RIGHT.

NOW HOW CAN YOU TELL?

BECAUSE IT LOOKS TO ME JUST EXACTLY THE SAME.

BUT IT OBVIOUSLY ISN'T.

IF YOU LOOK AT IT, IT 'S A LITTLE STIFFER IT'S STICKY STILL BUT YOU CAN FEEL THE EL ASTICITY IN IT.

YEAH.

AND YOU CAN SEE THE DE VELOPMENT OF THE DOUGH.

IF YOU STRETCH IT OU T, YOU CAN SEE IT.

YOU CAN SEE TH E ELASTICITY.

YEAH.

THAT'S WHAT YOU'RE ALWAYS LOOKING FOR...

YES, THAT'S RIGHT.

BECAUSE THAT MEANS THE GLUTEN HAS FUSED TOGETHER.

THAT'S RIGHT, AND IT 'S GOING TO RISE.

OR SOMETHING LIKE THAT.

NOW I AM GOING TO PUT THIS ON THE BOARD AND KNEAD IT.

BECAUSE I THINK NO MATTER IF YOU KNEAD SO METHING IN A MACHINE OR NOT IT'S GOT TO END UP BEING KN EADED ON YOUR WORK SURFACE.

SO I AM JUST GOING TO PO UR OUT THIS DOUGH.

THEN YOU REALLY FEEL YOU'VE MADE IT, DON'T YOU?

THAT'S RIGHT.

OKAY, SO TH ERE IT IS.

AND IT REALLY IS STICKY.

IT REALLY IS.

IT'S NOT WHAT MOST PEOPLE TH INK OF BREAD DOUGH.

I'M GOING TO TURN MY CUFFS UP NOW...

IT CERTAINLY IS NOT.

THIS IS GETTING SERIOUS.

I WANT PEOPLE TO SEE THIS BECAUSE MOST PEOPLE LO OKING AT THIS DOUGH WOULD THINK THEY MADE A DREADFUL MISTAKE AND THEY WOULD ADD LOTS AN D LOTS OF FLOUR TO IT.

IT LOOKS LIKE OATMEAL.

YE S. I'M GOING TO PUT A TE ASPOON OF FLOUR ON TOP.

YEAH.

AND THEN I'M GOING TO TA KE MY DOUGH SCRAPER.

HERE'S YOUR SCRAPER.

WHICH IS THIS WO NDERFUL IMPLEMENT.

AND I'M GOING TO TURN TH E DOUGH OVER ON ITSELF.

SO THAT IT'S NOT STICKING ANYMORE.

AND THEN I'LL JU ST TURN IT AND I'LL KNEAD IT THE WAY I KNEADED BEFORE.

OH YES.

THAT HAS A WONDERFUL KIND OF A JELLYFISH LOOK TO IT.

YES, SOMETIMES YOU CA N FEEL THIS?

YEAH, YOU CAN PUT YOUR, YEAH.

YOU CAN PUT YOUR HAND ON IT AND IT WON'T STICK.

YOU CAN WATCH IT.

SO YOU SEE HOW DE VELOPED IT IS.

AH HMM.

AND THAT'S JU ST FINE.

IT'S NOT STICKING, IT BOUNCES BACK.

YEAH.

AND I'M JUST GOING TO PUT IT IN AN OILED CO NTAINER BECAUSE THIS DOUGH HA S TO TRIPLE- NOT DOUBLE, BU T TRIPLE.

THIS IS OILED.

YEAH.

AND SO IT'S GOING TO REALLY RISE UP.

PUT IT RIGHT IN THERE.

BUT YOU SEE IT ST AYED IN ONE PIECE.

YEAH, IT DID.

AND THEN I'M GOING TO MA RK THE SIDE OF THE BOWL SO I CAN SEE WHERE IT WAS WHEN I PUT IT IN.

OH I SEE, YOU'VE GOT IT TO GO WAY UP TO THERE.

YES, IT HAS TO GO ALL TH E WAY UP TO THE TOP.

THREE TIMES?

YEAP.

THAT'S ONE OF THE SE CRETS OF THAT TEXTURE.

AND NOW, PLASTIC WR AP REALLY TIGHT.

IT HAS A REALLY DOUGHY SMELL, DOESN'T IT?

IT'S WONDERFUL.

SO I'M JUST GOING TO SE T THAT ASIDE TO RISE.

AND IT'LL TAKE PROBABLY THREE HOURS TO TRIPLE.

AND IF YOU HAVE A COLD KITCHEN IT COULD TAKE FIVE HOURS.

AND IN FACT, THE LONGER THE BETTER.

THE LONGER AND COOLER THE RISE THE BETTER THE BREAD TASTES.

DOES THAT DEVELOP THE TASTE?

YE AP, EXACTLY.

I'M ALWAYS FOR USING AS LI TTLE YEAST AS POSSIBLE AND LETTING IT GO AS LONG AS POSSIBLE.

AND HERE'S A BREAD DO UGH ALREADY RISEN.

IT'S TRIPLED YO U CAN SEE.

CAN YOU SEE THE MA RK THAT I PUT?

THERE'S THAT MARK.

YOU'LL SEE WHEN I GET TH E RUBBER BAND OFF.

LOOK AT THAT, YO U CAN WATCH IT.

IT STILL LOOKS LIKE A BIGA THOUGH, DOESN'T IT?

YE S. IT LOOKS A LITTLE...

YES, IT KIND OF LOOKS ALIVE DOESN'T IT?

YES, IN FA CT IT IS.

IF YOU WATCH FOR A MINUTE, TH E BUBBLES WILL START.

THERE'S ONE... "BOOM" LIKE THAT, ISN'T IT.

IT'S A LITTLE LIKE BE ING IN AN AQUARIUM.

YES.

SO NOW I HAVE TO SH APE THIS BREAD THIS UNRULY LO OKING... AND I'M NOT PUTTING MU CH FLOUR DOWN.

I JUST WANT IT...

I ALWAYS WANT TO CA UTION PEOPLE NOT TO... DON'T OVERDO.

I'M GOING TO POUR THE DO UGH OUT AND THEN I... LOOK AT ALL THOSE BUBBLES.

OH YES.

AND THAT LOOKS ALIVE.

YES, IT REALLY IS.

GEE, LIKE A JELLYFISH.

I WANT JUST A LITTLE BI T OF FLOUR ON TOP.

AND THEN I'M GOING TO DIVIDE THIS IN THREE.

OKAY, AND I'M GOING TO TAKE THIS PIECE AND PUT A LITTLE MO RE FLOUR HERE WHERE I'M WO RKING.

I'M GOING TO MOVE IT AND ROLL IT TOWARD ME TURN IT OVER, RO LL IT AGAIN.

THEN I'M GOING TO ROLL IT AGAINST THE BOARD.

JUST THE WA Y WE DID.

AH HUH, THAT SAME METHOD AGAIN.

THAT'S RIGHT AND WA TCH, YOU WILL SEE LOOK AT ALL TH OSE BUBBLES.

YEAH, ISN'T THAT LOVELY?

IS N'T THAT NICE?

SO YOU REALLY DON'T WANT TO PUNCH ANY OF THAT DOWN.

THOSE ARE ALL YOUR FR IENDS, THOSE BUBBLES.

GENTLE HANDLING.

YES, EXACTLY.

AND I'M GOING TO DO TWO MORE.

I'M JUST GOING TO ROLL IT.

I LOVE THAT MOVEMENT.

IT TAKES A LI TTLE PRACTICE.

YOU CAN SEE THAT YOU'RE KIND OF GRABBING A LITTLE PIECE UNDER YOUR LITTLE FINGER, AREN'T YOU?

EXACTLY.

YOU CAN SEE IT'S THE LI TTLE TAIL IT GETS.

AND YOU'RE JUST PUSHING IT.

THAT'S EXACTLY RIGHT.

SO NOW I'M GOING TO TAKE A PEEL AND I'M GOING TO PUT FLOUR.

I LIKE TO RAISE THE BR EADS ON PARCHMENT PAPER BECAUSE THESE ARE VE RY STICKY DOUGHS.

AND AS THEY RISE THEY WI LL EXUDE SOME MOISTURE.

IT'S SO MUCH EASIER IF YOU HA VE THE PARCHMENT PAPER BECAUSE YOU CAN MOVE TH EM RIGHT ON THE PAPER.

AH HUH, YES.

AND I'M GOING TO TURN IT OVER.

UPSIDE-DOWN.

UPSIDE-DOWN BECAUSE WHEN IT SITS ON THE PARCHMENT PAPER WITH THE FL OUR ON IT OVER THE TIME OF ITS RISING IT WILL SELECTIVELY AB SORB THE FLOUR.

AND IT GETS THAT LO VELY VEILED PATTERN YOU KNOW THE VE IL OF FLOUR.

SOMETHING JUST LIKE THESE OVER HERE?

YES, LIKE THESE.

THIS IS ONE I PA RTICULARLY LIKE THERE.

YEAH.

AND THAT'S EXACTLY WH AT HAPPENS.

NOW THESE HAVE TO RISE AGAIN?

TH ESE HAVE TO RI SE AGAIN.

I HAVE TO, LET'S SEE, WE HAVE TO COVER THIS.

THAT'S WHAT GIVES THE FLAVOR, ISN'T IT ALL THAT SLOW RISING?

YEAH, ABSOLUTELY.

IT'S JUST BEGINNING TO DEVELOP THE SKIN.

I'M NOT CRAZY ABOUT THAT.

IF I SPRITZ IT A BIT, WE CAN SAVE IT.

NOW THAT'S GO OD TO KNOW.

YEAH, YEAH.

OTHERWISE IT WOULDN'T GET ANY SPRING IN THE OVEN AT ALL.

I THINK THAT'S ALRIGHT.

TH AT'S VERY US EFUL TO KNOW BECAUSE IT JUST WOULDN'T RI SE THE WAY IT SHOULD.

THAT'S RIGHT.

AND THERE'S NOTHING WORSE THAN PUTTING ALL THAT TIME IN AT THE VERY END AND NOT HAVE IT WORK.

YO U'RE CUTTING OF F THE PAPER... BECAUSE PARCHMENT PAPER CAN GO RIGHT INTO THE OVEN.

I HAVE A BAKING STONE IN THERE WHICH IS VERY IMPORTANT.

THIS WOULD NOT GET THE RIGHT CRUST.

IT WOULD NOT AT ALL DEVELOP.

IT HAS TO HA VE THAT PUSH.

EXACTLY.

IT'S BEEN HEATING AT 450 DEGREES FOR QUITE A WHILE NOW.

PARCHMENT PAPER CAN GO RIGHT INTO THE OVEN.

ONLY IF IT DOESN'T OVERHANG THE STONE.

BECAUSE IF IT DOES, IT'LL BURN.

AND THE SMELL IS TERRIBLE.

YEAP.

I THINK THIS IS THE MOMENT OF TRUTH, JULIA.

IT'S READY TO GO IN THE OVEN.

OKAY, I'LL OPEN IT UP.

THANK YOU.

I'LL PULL OUT THAT FOR YOU.

OH, GREAT, IT'LL MA KE IT MUCH EASIER BECAUSE I HAVE GOT TO SP RINKLE THIS STONE WITH CORNMEAL AL L OVER.

WHY IS THAT IN THERE?

THAT'S SO THAT WET DOUGH WON'T STICK TO THAT STONE.

OH I SEE, OT HERWISE IT COULD.

IT ABSOLUTELY COULD AND THEN YOU'D HAVE A MESS.

I'M GOING TO DO THIS WITH THE PARCHMENT PAPER.

AND I'M GOING TO TURN THIS DOUGH RIGHT OVER AND I'M GOING TO LEAVE IT.

OH, YOU'RE LE AVING IT ON?

ABSOLUTELY.

BECAUSE IN 15 MINUTES THAT WILL HAVE FIRMED UP WILL HAVE A CRUST, AND I CAN PULL IT RIGHT OFF.

AND YOUR OVEN IS AT 450?

YES, IT'S REALLY HOT.

AFTER ABOUT 15 MINUTES, YOU CAN TAKE THE PARCHMENT PAPER RIGHT OFF THE TOP OF THE LOAF AND THEN PUT IT BACK IN THE OVEN.

AND LET IT BAKE FOR ABOUT ANOTHER 20 MINUTES OR SO.

I THINK IT'S TIME TO CHECK THE BREAD.

OOH.

DEFINITELY DONE.

THAT'S A DE FINITE THUMP.

YES, IT'S A DEFINITE THUMP.

THERE IT IS.

NOW, YOU CAN'T CU T HOT BREAD IT DESTROYS TH E STRUCTURE.

SO, WE'RE GO ING TO... AND IT DOESN'T TASTE AS GOOD EITHER, NO.

NO IT DOESN'T, IT'S SORT OF GUMMY WHEN YOU...

IT WILL MELD.

IT'S AGAINST THE LAW IN IT ALY TO SELL HOT BREAD.

REALLY?

BECAUSE THEY SELL BY THE WEIGHT AND THE WATER HASN'T FI NISHED EVAPORATING YET.

I SEE.

THAT'S INTERESTING.

SO LET'S CUT TH IS COOLED BREAD.

OH, LOOK AT THIS, THAT'S WONDERFUL.

THAT'S THAT WONDERFUL HOLEY STRUCTURE.

THAT'S RIGHT.

THAT'S WHAT TH AT BIGA DOES.

YEAH.

YEAH, WELL THAT'S BEAUTIFUL.

NICE DOUGH.

DO YOU SEE THE WHOLE WH EAT IN THERE?

YEAP.

THAT'S JUST BEAUTIFUL.

GR EAT.

WELL HOW ABOUT...

HERE WE HAVE A LITTLE BR EAD THAT'S BEEN GRILLED.

WHY DON'T I MAKE A BR USCHETTA FOR US.

LET'S PUT SO ME GARLIC AND I'M JUST GOING TO RUB TH E TOMATO RIGHT ON IT AND OLIVE OIL.

EXTRA VIRGIN?

EXTRA VIRGIN.

BUT THIS IS REALLY WHAT EXTRA VI RGIN OLIVE OIL IS FOR- IT'S A REAL CO NDIMENT.

YEAH.

CAROL, THIS HAS BEEN SUCH FUN.

I'VE LEARNED SO MUCH.

OH , JULIA.

THANK YOU SO MUCH FOR COMING.

OH YOU'RE WE LCOME.

THANK YOU, I'VE HAD A WONDERFUL TIME.

COME AGAIN ANYTIME.

THANK YOU.

CAROL, IT'S BEEN LOVELY HAVING YOU HERE AND I THANK YOU FOR COMING.

THIS IS GOING TO BE ONE OF OUR MOST POPULAR SHOWS I THINK AND THANKS EVER SO MUCH.

THANK YOU JULIA, IT 'S BEEN A GREAT PLEASURE.

WE HOPE YOU'LL COME AGAIN.

I WOULD BE DE LIGHTED TO.

THANK YOU.

HERE'S TO YOU.

HE RE'S TO YOU.

BON APPETIT.