PO BOY BREAD
My take on a basic French bread recipe from "Lee Bailey's New Orleans". This version adds flavor with a poolish and is more hydrated. A poolish is just part of the flour and water and a little yeast which ferments before the bread is made, adding flavor. Very good bread. Times listed don't include rising or proofing times.
Provided by Red_Apple_Guy
Categories Yeast Breads
Time 48m
Yield 4 16 inch baguettes, 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix the poolish ingredients well, cover, and let sit at room temperature for 8 to 9 hours until bubbly, doubled in volume, and sweet smelling.
- This can be used then or refrigerated for up to 3 days.
- Add poolish and all other ingredients except salt to the bowl of a mixer and knead with the dough hook until all dry ingredients are wetted.
- Cover bowl and let sit for 20 minutes.
- Add salt and knead for 8 to 10 minuts until smooth.
- Tip out onto lightly floured counter and stretch the doughn into a rectangle. Fold the dough letter-style, top downward, bottom upward, and sides inward until a packet is formed.
- Place in straight sided clear container sprayed with oil, cover and let rest at room temperature until doubled in volume (about 1 1/2 hours).
- Divide into 4 pieces. Roll into baguettes about 16 inches long.
- Place on a floured cloth with folds to support the baguettes. Cover with sprayed plastic film.
- Let rise for 45 minutes to 1 hour as oven heats to 400F with steam pan (skillets work well with water added just before baking).
- Score and bake in steam for 10 minutes. Remove pan, rotate loaves, and bake for 8 more minutes until 205F internally.
- Remove to a cooling rack and allow to cool for 20 minutes before slicing.
Nutrition Facts : Calories 425.9, Fat 4.6, SaturatedFat 1, Sodium 779.6, Carbohydrate 83.4, Fiber 3, Sugar 4.8, Protein 11
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Roro Ayman
[email protected]This is the best po' boy bread I've ever had!
Elizabeth Adjei
[email protected]I love this recipe! The bread is always perfect, and it's so easy to make.
Aqib Malik
[email protected]This bread is so good, I could eat it every day.
Festus David
[email protected]I've been making this bread for years, and it's always a hit. It's the perfect bread for sandwiches, and it's also great for toast or croutons.
Rhiannon Joyce
[email protected]This bread is perfect for po' boys! It's soft and fluffy, and it holds up well to the fillings.
Ms Momotaj
[email protected]I'm not a baker, but this recipe was easy to follow. The bread turned out great, and I'm so glad I tried it.
Sanjana Thapa
[email protected]This bread is delicious! I used it to make sandwiches for a party, and everyone loved them.
Faisal Mahmood
[email protected]I've made this bread several times now, and it always turns out perfect. It's my go-to recipe for po' boys and cubanos.
Saynab Saciid
[email protected]This bread is amazing! It's so soft and fluffy, and it has the perfect amount of chewiness.
Cracker Bonbon
[email protected]I'm so glad I found this recipe! I've been wanting to make po' boys for a while, but I couldn't find a good bread recipe. This one is perfect.
Aguero Sane
[email protected]This bread is so good, I could eat it plain!
Burnalise Spandiel
[email protected]I've been looking for a good po' boy bread recipe for ages, and this is it! The bread is perfect for sandwiches, and it's also great for toast or croutons.
Adarighofua Moses
[email protected]The bread was delicious! I used it to make cubanos and they were a hit at my party.
Umar Khani
[email protected]Just made this bread and it turned out great! I'm not a baker, but this recipe was easy to follow.
Khokon MATBOR
[email protected]This po' boy bread is amazing! It's so soft and fluffy, with a perfect crust. I used it to make po' boys with fried shrimp, and they were the best po' boys I've ever had.