Well, the French bread is rising. The dough was far from as sticky as it sounded like it should be, but I'm hopeful that it is soft enough to make an edible baguette or two.
I've just hauled up the vegetables to start the stew. The "Carbonnades A La Flamande" can be made ahead and reheated just before serving, so I'll start chopping onions and slicing up the rump roast to make it now. It gets to slow simmer in the oven for 2 1/2 hours, which, if I play my cards right, will have it deliciously tender by three thirty, giving me time to bake the bread and a dessert. There isn't enough room in the oven for the stew pot, a baking dish and the baking stone.
I was pleased with the Turkey Crepes last night. Pleasantly encouraged that all the "French" techniques were things I've done before and had no problem with. Julia Child's crepe recipe was better than the one I usually use, and the sauce for the chicken involved a roue, and tempering an egg yolk mixed with cream. Yum.
Anyway; while the oven is heating up and the bread dough rises on the back of the stove, I'll go start cooking beef and onions on the front of the stove.
"Mastering The Art Of French Cooking" is turning out to be as much fun as I imagined it might be when I started looking for old copies in used book stores last year.