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, SAN 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 SOME WATER INTO A BOWL.

IS THAT WARM OR COLD WATER?

IT'S WARM, ABOUT 105, 110 DEGREES (F).

A TINY BIT MORE WARMER THAN YOUR BLOOD.

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

HOW MUCH YEAST?

ABOUT A TEASPOON AND A HALF.

AND THEN I ALWAYS LIKE TO WHISK IT IN SO I'M SURE IT DOESN'T CLUMP TOGETHER.

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

ABOUT ONE AND A THIRD.

AND THEN WE'LL JUST LET IT SIT FOR ABOUT TEN MINUTES SO IT'LL GET CREAMY.

THIS ONE'S ALL READY TO GO.

YEAP.

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

AND NEXT, I WANT TO PUT SOME OLIVE OIL IN.

IS THAT EXTRA VIRGIN, AS USUAL?

IT'S EXTRA VIRGIN, THAT'S RIGHT.

AND A WHOLE QUARTER OF A CUP.

THAT WILL GO RIGHT 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 FULL CUP THERE AND JUST LEVEL IT OFF.

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

BECAUSE THEN THERE AREN'T ANY LUMPS.

THAT'S A GOOD IDEA.

IT MAKES A BIG DIFFERENCE.

WE'RE DOING THREE AND THREE QUARTERS CUPS OF FLOUR.

SO, WE HAVE TWO AND THREE QUARTERS LEFT TO GO.

AND WHAT KIND OF FLOUR IS THIS?

THIS IS UNBLEACHED ALL-PURPOSE FLOUR.

AND WHAT'S THIS?

THIS IS SEA SALT.

SEA SALT.

YES.

THAT WAS ONE TEASPOON.

ONE TEASPOON.

AND THEN WE'LL DO ANOTHER HALF TEASPOON.

ONE AND A HALF TEASPOONS.

YES.

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 DOUGH TOGETHER.

TAKE IT OFF.

YOU CAN SEE IT'S SLIGHTLY STICKY 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 THREE MINUTES OF KNEADING AND THE DOUGH'S READY.

AND IT'S NEVER VERY FAST.

NO, NOT FOR THIS KIND OF BREAD.

I COULD TURN THAT UP A LITTLE.

I THINK IT'S ABOUT TIME NOW TO TURN IT OFF.

THAT LOOKS ABOUT RIGHT.

NOW, IT'S ALL ATTACHED REALLY.

YES, IT REALLY IS.

IT LOOKS REALLY KNEADED.

DOESN'T IT?

AND WHEN I TAKE IT OUT, IT WILL 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, THAT'S RIGHT.

IT'S REALLY COME 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 KNEAD IT VERY BRIEFLY.

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

I LOVE TO JUST CRASH IT.

YES.

THAT REALLY DEVELOPS THE GLUTEN.

THAT'S WONDERFUL.

THAT'S WHAT YOU WANT WITH BREADSTICKS?

YEAH.

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

SO I REALLY WANT THE GLUTEN TO DEVELOP.

YEAH.

SO YOU CAN SEE IT'S NICE AND RESPONSIVE.

THE WONDERFUL THING ABOUT 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, YOU'RE GOING TO MAKE BREAD YOU PUT IT IN THE BOWL TO RISE."

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

SO I'M GOING TO STRETCH THE DOUGH.

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

UM, HUM.

AND I'M GOING TO TAKE A BRUSH HERE AND I'M GOING TO JUST PUT 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 THE PORTION OF THE BOARD THAT I'M GOING 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 WOULD 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 STARTS PULLING BACK.

BUT THAT'S ALRIGHT.

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

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

HERE I'LL JUST ROLL IT OUT.

JUST MOVE IT FROM THE CENTER AND ROLL IT OUT.

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

THAT LOOKS JUST ABOUT 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 PLASTIC WRAP AND TRAP ALL OF THE GASES AS THEY START.

THAT'S WHEN ALL THIS FERMENTATION STARTS BECAUSE THIS IS GOING TO RISE.

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

WELL, NOW I NEED TO COVER THE GRISSINI DOUGH.

THANK YOU VERY MUCH.

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

IT NEEDS TO MORE THAN DOUBLE.

IT NEEDS TO REALLY PUFF UP.

AT WHAT TEMPERATURE DOES IT DO THAT?

CAN I TAKE THAT FOR YOU?

AT ROOM TEMPERATURE.

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

OH, 75?

THAT'S RIGHT.

HERE WE HAVE SOME RISEN GRISSINI.

THAT REALLY HAS RISEN, HASN'T IT?

MAYBE I'LL LEAVE 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 JUST CUT IT LIKE THAT STRAIGHT ACROSS.

AND THEN I'M GOING TO CUT THESE TWO OFF BECAUSE THEY'RE NOT VERY EVEN.

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

YEAH.

AND YOU SEE HOW STRETCHY IT IS?

YOU JUST PULL IT RIGHT OUT.

AND THAT'S ALL THERE IS TO IT?

THAT'S ALL THERE IS TO IT.

THAT'S THE ENTIRETY OF MAKING, YOU JUST STRETCH IT.

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

PROBABLY HE WOULD LOVE TO.

I LOVE THE LITTLE KNOBBY END THERE.

YEAH, I LIKE THAT TOO.

WELL THAT'S CHARMING.

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

WE'RE GOING TO PUT A LITTLE MORE OIL ON HERE AND I'LL SPRINKLE SOME SESAME SEEDS ON.

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

SPRINKLE SOME RIGHT ON.

THEY'LL STAY THERE.

ARE THOSE RAW SESAME?

YES, THEY'RE RAW SESAME SEEDS.

SO NOW I'LL JUST CUT A FEW MORE.

AND THIS IS, I CAN'T BELIEVE... ISN'T THIS SIMPLE?

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

IN FACT, THEY WOULD NEVER GET MADE IF YOU HAD TO ROLL EACH ONE OF THESE OUT.

YEAH.

SO BAKERS ARE A CLEVER LOT AND THEY FIGURED OUT 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 CAN GO LIKE THAT.

ISN'T THAT WONDERFUL?

IT'S LIKE A JUMP ROPE.

ISN'T THAT FUN?

YOU'D NEED A GREAT BIG BAKERS OVEN.

THAT'S HOW STRETCHY IT IS.

YES, I WISH WE HAD ONE.

YEAH.

THE RECIPE MAKES A LOT.

ONE RECIPE WILL MAKE ABOUT ALMOST FOUR DOZEN.

NOW IT'S TIME TO PUT THE GRISSINI 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.

THANK YOU VERY MUCH.

YOU WANT TO BE SURE THAT THEY'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 MAKE THEM MUCH NICER.

WE JUST PUT THEM RIGHT ON THE STONE AND THEY'LL BAKE VERY NICELY.

AND THEY'LL BE VERY CRISP WHEN THEY'RE DONE.

OH, THOSE LOOK READY.

LET'S GET A LOOK.

THERE THEY ARE.

YOU CAN SEE, SOMETIMES AT HOME I WOULD TAKE OUT ONE LIKE THIS A LITTLE EARLY BECAUSE IT'S GOTTEN PRETTY BROWN.

BUT THEY LOOK FINE, YOU CAN SEE.

I'LL TRY A SESAME ONE HERE.

GOOD.

OOH, YOU CAN REALLY HEAR THE CRUNCH.

OH, THAT'S WONDERFUL.

THE STORY IS THAT THEY WERE INVENTED FOR AN AILING YOUNG DUKE.

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

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

AND THAT'S WHAT THEY ARE.

AND THAT WAS IT.

THIS IS WONDERFUL, CAROL, THANK YOU.

YOU ARE VERY 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 FUNNY WORD.

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

IT'S A STARTER.

YEAH, EXACTLY.

WHY DON'T THEY SAY SO?

WELL, THEY HAVE THEIR WORDS.

THIS IS HOW SIMPLE IT IS.

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

AND THEN I'M GOING TO PUT ONE AND A THIRD CUPS OF ROOM TEMPERATURE WATER.

THEN, IN GO THREE AND THREE QUARTER CUPS OF FLOUR.

THAT'S ALL THERE IS TO IT.

AND THE FIRST CUP ALWAYS GETS WHISKED IN.

I ALWAYS USE UNBLEACHED ALL-PURPOSE FLOUR.

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

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

I DO.

I THINK IT REALLY GETS IT MIXED IN WELL.

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

IT IS REALLY SIMPLE.

WELL, THAT'S ALL IT TAKES.

I'M GOING TO TURN THE 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 GOING TO DO IS I'M GOING TO COVER IT UP.

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

AND THAT'S ALL IT TAKES TO MAKE.

AND THAT'S AT ROOM TEMPERATURE?

IT'S AT ROOM TEMPERATURE.

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 COVER IT WITH PLASTIC WRAP AND I ALWAYS PUT A RUBBER BAND AROUND THE TOP.

JUST TO MAKE SURE.

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

YES, AIRTIGHT, EXACTLY.

I'LL TAKE MY RUBBER BAND OFF AND AS YOU CAN SEE IT'S JUST... YES, ISN'T THAT, ALL THOSE BUBBLES IN IT.

YES.

THAT MEANS IT'S FERMENTED.

THAT'S RIGHT.

THAT HAS A NICE YEASTY SMELL.

YEAH.

AND THIS WILL RAISE I CAN'T TELL YOU HOW MANY LOAVES OF BREAD, REALLY A LOT.

THAT'S IT, AND PUT IT IN YOUR REFRIGERATOR AND PULL IT OUT AND USE IT.

IF YOU MAKE A LOT AND THEN YOU HAVE NO USE FOR IT PUT IT IN THE 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 PUT IT IN AND MAKE IT EVEN STICKIER IN A BREAD DOUGH.

IT'S GOING TO MAKE A GREAT RUSTIC COUNTRY LOAF.

OH GREAT.

WELL, ONE WITH HOLES IN IT.

EXACTLY.

OH GREAT.

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

THE WHOLE THING.

NOW, WHAT HAVE WE GOT IN THERE?

NOW THAT'S DISSOLVED YEAST.

MORE YEAST.

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

HOW MUCH HAVE YOU GOT IN THERE?

ONE AND A HALF TEASPOONS OF YEAST AND A QUARTER OF A CUP OF WARM WATER.

THEN I'M GOING TO TAKE TWO AND A THIRD CUPS OF JUST ROOM TEMPERATURE 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 DEFINITELY DO.

AND I'M JUST GOING TO MAKE A CUPFUL.

NINE OUNCES IF YOU WERE WEIGHING IT.

IT GROWS AS IT SITS OUT AT ROOM TEMPERATURE.

YES.

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

SOME PEOPLE MIGHT PREFER TO CUT IT UP.

BUT I JUST PUT MY HANDS RIGHT IN AND THEN SQUEEZE 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, THAT'S TRUE.

YOU FOUND ME OUT, YES.

SO NOW IN GO FOUR CUPS OF UNBLEACHED ALL-PURPOSE FLOUR NOW I'M GOING TO MEASURE THE WHOLE WHEAT FLOUR.

OH, YOU HAVE WHOLE WHEAT IN IT, TOO.

YES, BOTH.

AND I'M GOING TO TAKE 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 LEVELED, YEAH.

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

IT DOES... I USED TO BE SOMEONE WHO NEVER EVER DID THIS.

I ALWAYS WEIGHED MY FLOUR.

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

YES, IF YOU DO IT PROPERLY.

EXACTLY.

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

EXACTLY.

SO THERE'S A TABLESPOON AND A TEASPOON OF SALT.

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

THERE WE GO.

NOW YOU CAN SEE THIS LOOKS LIKE BUTTER CREAM ALMOST.

YES, IT DOES.

IT'S REALLY WET.

THAT LOOKS ABOUT RIGHT.

YOU CAN SEE IT'S COME AWAY FROM THE SIDES ALTHOUGH IT'S STILL REALLY STICKY.

IT CERTAINLY IS A WET DOUGH.

IT IS.

THERE'S NO QUESTION ABOUT IT.

LOOK AT THAT.

THAT'S WHAT IT'S SUPPOSED TO LOOK LIKE IT'S REALLY STICKY.

IT REALLY IS.

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

AND HERE COMES THE DOUGH HOOK.

YOU SEE IT LOOKS SORT OF LIKE FROSTING ALMOST.

AND WE'LL DO THIS FOR FIVE OR SIX MINUTES.

THAT LOOKS JUST ABOUT 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 ELASTICITY IN IT.

YEAH.

AND YOU CAN SEE THE DEVELOPMENT OF THE DOUGH.

IF YOU STRETCH IT OUT, YOU CAN SEE IT.

YOU CAN SEE THE 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 SOMETHING IN A MACHINE OR NOT IT'S GOT TO END UP BEING KNEADED ON YOUR WORK SURFACE.

SO I AM JUST GOING TO POUR OUT THIS DOUGH.

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

THAT'S RIGHT.

OKAY, SO THERE IT IS.

AND IT REALLY IS STICKY.

IT REALLY IS.

IT'S NOT WHAT MOST PEOPLE THINK 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 LOOKING AT THIS DOUGH WOULD THINK THEY MADE A DREADFUL MISTAKE AND THEY WOULD ADD LOTS AND LOTS OF FLOUR TO IT.

IT LOOKS LIKE OATMEAL.

YES.

I'M GOING TO PUT A TEASPOON OF FLOUR ON TOP.

YEAH.

AND THEN I'M GOING TO TAKE MY DOUGH SCRAPER.

HERE'S YOUR SCRAPER.

WHICH IS THIS WONDERFUL IMPLEMENT.

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

SO THAT IT'S NOT STICKING ANYMORE.

AND THEN I'LL JUST 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 CAN 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 DEVELOPED IT IS.

AH HMM.

AND THAT'S JUST FINE.

IT'S NOT STICKING, IT BOUNCES BACK.

YEAH.

AND I'M JUST GOING TO PUT IT IN AN OILED CONTAINER BECAUSE THIS DOUGH HAS TO TRIPLE- NOT DOUBLE, BUT TRIPLE.

THIS IS OILED.

YEAH.

AND SO IT'S GOING TO REALLY RISE UP.

PUT IT RIGHT IN THERE.

BUT YOU SEE IT STAYED IN ONE PIECE.

YEAH, IT DID.

AND THEN I'M GOING TO MARK 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 THE WAY UP TO THE TOP.

THREE TIMES?

YEAP.

THAT'S ONE OF THE SECRETS OF THAT TEXTURE.

AND NOW, PLASTIC WRAP REALLY TIGHT.

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

IT'S WONDERFUL.

SO I'M JUST GOING TO SET 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?

YEAP, EXACTLY.

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

AND HERE'S A BREAD DOUGH ALREADY RISEN.

IT'S TRIPLED YOU CAN SEE.

CAN YOU SEE THE MARK THAT I PUT?

THERE'S THAT MARK.

YOU'LL SEE WHEN I GET THE RUBBER BAND OFF.

LOOK AT THAT, YOU CAN WATCH IT.

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

YES.

IT LOOKS A LITTLE... YES, IT KIND OF LOOKS ALIVE DOESN'T IT?

YES, IN FACT IT IS.

IF YOU WATCH FOR A MINUTE, THE BUBBLES WILL START.

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

IT'S A LITTLE LIKE BEING IN AN AQUARIUM.

YES.

SO NOW I HAVE TO SHAPE THIS BREAD THIS UNRULY LOOKING... AND I'M NOT PUTTING MUCH FLOUR DOWN.

I JUST WANT IT... I ALWAYS WANT TO CAUTION PEOPLE NOT TO... DON'T OVERDO.

I'M GOING TO POUR THE DOUGH 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 BIT 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 MORE FLOUR HERE WHERE I'M WORKING.

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

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

JUST THE WAY WE DID.

AH HUH, THAT SAME METHOD AGAIN.

THAT'S RIGHT AND WATCH, YOU WILL SEE LOOK AT ALL THOSE BUBBLES.

YEAH, ISN'T THAT LOVELY?

ISN'T THAT NICE?

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

THOSE ARE ALL YOUR FRIENDS, 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 LITTLE 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 LITTLE 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 BREADS ON PARCHMENT PAPER BECAUSE THESE ARE VERY STICKY DOUGHS.

AND AS THEY RISE THEY WILL EXUDE SOME MOISTURE.

IT'S SO MUCH EASIER IF YOU HAVE THE PARCHMENT PAPER BECAUSE YOU CAN MOVE THEM 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 FLOUR ON IT OVER THE TIME OF ITS RISING IT WILL SELECTIVELY ABSORB THE FLOUR.

AND IT GETS THAT LOVELY VEILED PATTERN YOU KNOW THE VEIL OF FLOUR.

SOMETHING JUST LIKE THESE OVER HERE?

YES, LIKE THESE.

THIS IS ONE I PARTICULARLY LIKE THERE.

YEAH.

AND THAT'S EXACTLY WHAT HAPPENS.

NOW THESE HAVE TO RISE AGAIN?

THESE HAVE TO RISE 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 GOOD TO KNOW.

YEAH, YEAH.

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

I THINK THAT'S ALRIGHT.

THAT'S VERY USEFUL TO KNOW BECAUSE IT JUST WOULDN'T RISE 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.

YOU'RE CUTTING OFF 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 HAVE 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 MAKE IT MUCH EASIER BECAUSE I HAVE GOT TO SPRINKLE THIS STONE WITH CORNMEAL ALL OVER.

WHY IS THAT IN THERE?

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

OH I SEE, OTHERWISE 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 LEAVING 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 DEFINITE THUMP.

YES, IT'S A DEFINITE THUMP.

THERE IT IS.

NOW, YOU CAN'T CUT HOT BREAD IT DESTROYS THE STRUCTURE.

SO, WE'RE GOING 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 ITALY TO SELL HOT BREAD.

REALLY?

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

I SEE.

THAT'S INTERESTING.

SO LET'S CUT THIS COOLED BREAD.

OH, LOOK AT THIS, THAT'S WONDERFUL.

THAT'S THAT WONDERFUL HOLEY STRUCTURE.

THAT'S RIGHT.

THAT'S WHAT THAT BIGA DOES.

YEAH.

YEAH, WELL THAT'S BEAUTIFUL.

NICE DOUGH.

DO YOU SEE THE WHOLE WHEAT IN THERE?

YEAP.

THAT'S JUST BEAUTIFUL.

GREAT.

WELL HOW ABOUT... HERE WE HAVE A LITTLE BREAD THAT'S BEEN GRILLED.

WHY DON'T I MAKE A BRUSCHETTA FOR US.

LET'S PUT SOME GARLIC AND I'M JUST GOING TO RUB THE TOMATO RIGHT ON IT AND OLIVE OIL.

EXTRA VIRGIN?

EXTRA VIRGIN.

BUT THIS IS REALLY WHAT EXTRA VIRGIN OLIVE OIL IS FOR- IT'S A REAL CONDIMENT.

YEAH.

CAROL, THIS HAS BEEN SUCH FUN.

I'VE LEARNED SO MUCH.

OH, JULIA.

THANK YOU SO MUCH FOR COMING.

OH YOU'RE WELCOME.

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 DELIGHTED TO.

THANK YOU.

HERE'S TO YOU.

HERE'S TO YOU.

BON APPETIT.