Rewarding Patience

Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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97 Responses

  1. Karen says:

    Beautiful bread! Love the perfect cut marks on top. Great photos!

  2. L Vanel says:

    Excellent results. Your patience really paid off.

  3. Tartelette says:

    Fa-Bu-Lous!! Love how tender and springy it looks!! Great job again!

  4. bbaking says:

    ooh the bread looks lovely! I love the slashes! I think if I do it again I would make round loaves as these look so good. mmm my patience was certainly tested! ;o)

  5. zorra says:

    As I can see your French Bread loves the humid Lima summer. Well done!

  6. Big Boys Oven says:

    looks so inviting, crispy and fresh! gosh you are a great baker!

  7. Cakelaw says:

    Hi Gretchen, What beautiful shaped loaves. I admire that you had the patience to do this twice – this is a full day exercise each time.

  8. culinography says:

    Lovely looking loaves! Patience really was a virtue with this challenge!

  9. Bellini Valli says:

    Your loaf is a thing of beauty Gretchen. Kudos to you for making this recipe 2X. It makes a very delicious loaf that’s for sure but is very time consuming…sometimes great things come to those who wait as the saying goes:D

  10. Ann says:

    Perfect slashes! And so brown and round and delectable-looking!

  11. Veron says:

    You made it twice? Bravo to you. Your loaves are gorgeous!

  12. Ritsumei says:

    Yours look so beautiful! Wish mine had turned out that well. Third time’s the charm, right?!

  13. Judy @ No Fear Entertaining says:

    Wonderful loaf. I can’t believe you did this 2 X! You are incredible!

  14. Nemmie says:

    Gorgeous bread, and I can’t believe you made it twice! Your round loaves are beautiful 🙂

  15. Megan says:

    Love the slashes. It looks like it came from a bakery!

  16. slush says:

    Perfection Gretchen! Im thrilled you loved it, too. Fab job babe!

  17. Karina says:

    Your bread is picture perfect! I’m sure your first try still tasted delicious, but it looks like your second try turned out truly spectacular French Bread!

  18. Brilynn says:

    Good for you on adapting things to your conditions, I wouldn’t know where to start!

  19. Mandy says:

    great job! Love the slashes on top.

  20. Andrea says:

    Your patience was definitely rewarded! Your bread is beautiful and the slashes look perfect! I had fun baking with you last weekend!

  21. Cookie baker Lynn says:

    Your bread is lovely. You are definitely a daring baker to play with the amount of yeast. I’m so glad it worked out so well. Way to go!

  22. CB says:

    Absolutely gorgeous! I am in awe of your bread skills. How did you make such perfect slashes? Great job!-Clara

  23. Rebecca says:

    Beautiful Bread! I have always been afraid to try Julia Child’s recipe for French Bread, you make it look so easy! I’m printing this off to give it a go!Well done, Noelia!

  24. Melissa says:

    I’m also going to give it another go tomorrow, having picked up a baking stone so that I won’t have to use my cookie sheets. They’re wonderful for cookies, not so much for bread. This time, I’ll let everything rise for as long as it wants and not rush anything along.So that the epi keeps its shape, let it rise as a batard and then cut it into the epi on your peel, right before you put it into the oven 🙂

  25. Gabi says:

    What a lovely job you did! Really beautiful!x x x

  26. DocChuck says:

    That is one BEAUTIFUL loaf of bread! Beats anything that I have seen in a commercial “bakery.”

  27. marye says:

    beautiful boule!

  28. Merav says:

    Well done! That is a beautiful boule!

  29. Deborah says:

    Your bread looks absolutely perfect! I love the idea of cutting the yeast and allowing it to rise longer. I bet that helped it taste even better!

  30. Annemarie says:

    You are daring AND clever – letting it rise over night is a great way to over come all the waiting, as well. I’d love to make this again; maybe I’ll wait until the summer when I can take advantage of overnight temperatures. Great idea!

  31. Mary says:

    Your bread is beautiful! I am salivating at the idea of your second try. The super long rising time probably made purely excellent tasting loaves!

  32. Namratha says:

    Gorgeous loaves…everything looks perfect.

  33. Cakespy says:

    Way to make short work of the first loaf! Homemade bread is addicting–even as you’re eating the first slice you’re dreaming of the second!

  34. Quellia says:

    Good idea! Going for a double batch next time? 🙂

  35. Tarah says:

    Wonderful job! Looks lovely!!

  36. Suzana says:

    Oh patience – don’t get me started on that! Lovely bread, Gretchen. Well done!

  37. Warda says:

    Oh Gretchen! You did an excellent job! Bravo!

  38. Jaime says:

    wow, good for you for doing this challenge twice! i love the idea of letting it rise overnight… waiting for it to rise otherwise felt like an eternity! your round loaves are beautiful!

  39. Dana says:

    Perfect crumb — looks delicious!!

  40. Merav says:

    The texture looks perfect! Great job!

  41. jasmine says:

    Absolutely gorgeous. Good for you for figuring out the yeast thing…I probably wouldn’t have thought of that :)j

  42. Half Baked says:

    Delayed gratification so worth it! Your bread is beautiful!

  43. Barbara Bakes says:

    Your bread looks perfect! Congratulations!

  44. MyKitchenInHalfCups says:

    Wonderful loaves. Each time gets easier doesn’t it. Love your slashes, I had a very difficult time with the slashing.

  45. Dayna says:

    Something in simplicity and patients. Your bread looks delicious.

  46. Breadchick says:

    Gretchen, I have to say baking with you is always such a pleasure and a joy! I not only enjoy the results but always learn something when I bake with you.The breads are absolutely spot on! Julia would be proud.Thanks so much for joining Sara and I this month!

  47. marias23 says:

    Lovely boules! Great trick there by using half the yeast to control rising time. Do you think it would work with doubling the yeast though? Kind of a silly question, I guess…

  48. leafy bombshell says:

    YAY! Finally some bread that looks like mine, although your rounds actually turned out round. Seems we had the same mentality when dealing in humid/hot places such as we live in, we let our loaves do their rising at night. I think it was for the best. And really, it’s not so terrible if you know when your bread is going to rise and wake up a few times at night to work on them. Congrats on such gorgeous work!

  49. StickyGooeyCreamyChewy says:

    Beautiful loaves, Gretchen! I’m impressed that you made it twice. Adjusting the amount of yeast is a very helpful tip. Letting it rise overnight would make me consider trying it again.

  50. Pixie says:

    Your bread looks great and thanks for the shortened version; it will make it so much easier next time I make it!

  51. Princess of the kitchen says:

    lovelty bread. Well done

  52. Aamena says:

    beautiful bread and great slashes!

  53. coco says:

    Your slashes are so so perfect! Man I wish mine were as good

  54. Passionate baker...& beyond says:

    Hi Gretchen…I love your loaves. You seem to have mastered the art perfectly. I agree that the rounds ones were the easiest & looked great too. My batard looked like a leg-o-mutton!!Amazed that you went through it twice…& have bookmarked yr own version for the future. Thanks for the comments on my loaf…really nice words! Cheers Deeba

  55. Passionate baker...& beyond says:

    Hi Gretchen…I love your loaves. You seem to have mastered the art perfectly. I agree that the rounds ones were the easiest & looked great too. My batard looked like a leg-o-mutton!!Amazed that you went through it twice…& have bookmarked yr own version for the future. Thanks for the comments on my loaf…really nice words! Cheers Deeba

  56. myriam says:

    what a cute little bread. good job!

  57. ruthEbabes says:

    Hey, thanks for stopping by my blog! Loving yours, you have some fantastic recipes here.Your bread looks so good too! congrats.

  58. Proud Italian Cook says:

    I wish I would have known that the round loafs were a little easier to make, I would have been all over that! Ha ha! Your’s look picture perfect, shape, slits and all!!

  59. Baking Soda says:

    Clever thinking to make use of cooler nights! Yes, the boules are easier to shape with a wet dough. Love the looks of your bread!

  60. Tracy says:

    I admire your persistence and patience! I wanted to do an epi as well but chickened out. The bread in the photos looks perfect!

  61. Sheltie Girl says:

    You did a beautiful job on your bread. Your loaves look simply delicious.Natalie @ Gluten A Go Go

  62. Mia says:

    thanks for the warm welcome! your bread also looks fantastic!

  63. Melanie says:

    I love the round loaves – really, really lovely!

  64. BrineS says:

    Rewarding patience, indeed!

  65. Emiline says:

    It sounds like a raging success!

  66. Joy says:

    My gran always used to tell me that “Patience is a Virtue” and you used that to your advantage here! Lovely looking bread.

  67. Paz says:

    very nice!paz

  68. PBJulie says:

    Thank you so much for your comments on my site! Yes, I really enjoyed my first DB challenge, and am looking forward to many, many more. Your bread looks fantastic and your food photography is beautiful.Best,Julie(

  69. Rosa's Yummy Yums says:

    Great looking loaves! Very well done! Cheers,Rosa

  70. Rosa's Yummy Yums says:

    Great looking loaves! Very well done! Cheers,Rosa

  71. Rosa's Yummy Yums says:

    Great looking loaves! Very well done! Cheers,Rosa

  72. Rosa's Yummy Yums says:

    Great looking loaves! Very well done! Cheers,Rosa

  73. Susan says:

    No doubt about it, baking good bread is definitely an exercise in patience. Looks great!

  74. Princess of the kitchen says:

    Great looking breaed. Well done and thanks for your comments too

  75. Hannah says:

    Wow, what a lovely loaf! You did a spectacular job on this challenge.

  76. Chez Denise et Laudalino says:

    They look fantastic! Great job! I love the texture!

  77. Bridget says:

    I love the idea of cutting the yeast in half to make an overnight rise. I imagine it develops flavor, and it makes the timing a little easier. I thought this dough was really enjoyable to work with as well. Your round loaves look great!

  78. MamaB says:

    Your bread looks great. I think I will try to make boules next time if I try it again.

  79. Sara says:


  80. Peabody says:

    It is sooo true…patience is what you need for bread. Great job on the challenge.

  81. Allison says:

    mmm your bread looks awesome! especially in the last picture with all the butter and jam – yummm.

  82. ostwestwind says:

    oh, the bread looks lovely. I take the buttered slice.Ulrike from Küchenlatein

  83. Joel says:

    Brilliant move on the yeast! I bet the flavor developed better with the extra time too. I usually let it rise in the fridge if I have the chance (and nothing stinky already in there).

  84. Jenny says:

    I would have been afraid to just decide to use half the amount of yeast. That is so “Daring” of you. 🙂

  85. Erin says:

    I love the way the top of your bread looks. I wish I was able to shape mine like that. Thanks for the welcome!

  86. sher says:

    I’m very impressed with those cut marks. I know all too well how they can turn out quite badly. But, yours are perfect. Perfect!

  87. Claire says:

    your cuts are beautiful – and I love the reducing-yeast idea! Makes the whole thing less than an all-day affair.

  88. sunita says:

    Gretchen, the crumb looks perfect…your patience has really paid off 🙂

  89. Astra Libris says:

    Thank you so much for your lovely DB comment on my blog!Your bread is gorgeous! Wow! I’m thoroughly impressed that you baked it twice before – true dedication! (although I have to admit we thought it so scrumptious that I think I will be following your example and baking it again soon… 🙂

  90. the chocolate lady מרת שאקאלאד says:

    Zorro could have done no better! Wonderful work!

  91. african vanielje says:

    Your bread looks gorgeous and I think I’ll do the half yeast thing. You really want this yummy bread earlier on in the day don’t you.

  92. The Frosted Bake Shop says:

    your bread looks perfect. i think i may try to make this again using your suggestion of halving the yeast.

  93. Madeleine says:

    Great job!!!

  94. Mary says:

    You are truly a dedicated DB. Not only did you try the recipe a second time, but you actually used less yeast too. Amazing!

  95. Christina says:

    Gretchen, I love your slash marks and your perseverance! You really are the epitome of what it means to be a Daring Baker. Christina ~ She Runs, She Eats

  96. Kelly says:

    I know this post was from 2008 but was wondering what type of flour you used?

  1. August 15, 2012

    […] the Bread Baking Babes chose to make one of her longest recipes ever, Classic French Bread. I made this back a few years ago for a Daring Bakers challenge and truthfully, loved it! This time however, Julia would have taken a […]

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