https://www.food.com/recipe/new-orleans-french-bread-251535 Gently place the fully risen loaves in the preheated oven and bake for about 30 minutes, until golden brown. Add the remaining 1 tablespoon sugar, the shortening and 5 cups of flour.Mix until a dough starts to form. This bread is the basis for the famous Po Boy sandwich. This sub is for locals to discuss all things New Orleans. Not exact mind you, but it has a lot of the same characteristics, Crisp, yet chewy Crust, soft center, cotton candy-like as it is often called, and just the right size. It's credited to G. H. Leidenheimer Baking Co.If you have Richard and Rima Collin's seminal  "The New Orleans Cookbook," it also includes a French bread recipe. All tourist questions of any type should be asked at r/askNOLA. So one of your options is to visit New Orleans and stock up.Nevertheless, since you asked, here's a recipe you or other experienced out-of-town bakers can try. Listened to a podcast with Sandy Whann, a descendent (and now owner) of Leidenheimer bakery in New Orleans, which provides french bread loaves for po-boys.Based on my recent trip to NOLA, my recollections of the po-boy bread, and some research online, here's what I've gleaned about the Leidenheimer recipe:Based on the texture of the crumb, I think it's safe to say it's not a high-hydration dough, I'm guessing no higher than about 65%, but probably closer to 60%. Log in or sign up to leave a comment log in sign up. Been baking a lot of bread. InsideOut editor Stephanie Stokes has used them in the garden to hold beer for slug and snail bait.As a mom, Stokes also finds school-project uses. Its crust is shatteringly crisp and paper thin. Close. New Orleans French bread, as Whann bakes it, hits all the right notes of crisp crust and light interior. By using The Spruce Eats, you accept our Is there anyone who has a good formula for a REAL honest to goodness New Orleans style Po Boy bread. If you have Richard and Rima Collin's seminal "The New Orleans Cookbook," it also includes a French bread recipe. Po Boy bread is only made in and around New Orleans. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. I find the crust texture to be the part that is the most off in anything I bake at home.

"In the kitchen, you can use the smallest sizes as scoops for anything you keep in bulk. The loaves will be golden brown and will sound hollow when tapped on the bottom. Sprinkle with two teaspoons of flour, cover the bowl with plastic wrap and let rise at room temperature for 4 to 5 hours. Originally Leidenheimer baked the heavy, dense brown breads of his native Germany but it was by producing New Orleans French bread, with its crisp crust, that Leidenheimer found fame. ), about 4 inches wide by 3″ long and made fresh (sometimes delivered two or three times a day!) Not looking to steal any intellectual property here, nor do I expect to be able to actually recreate it, but would love to know if anyone has a recipe that comes close. You can, of course, drink from them, or send a stack off to a college apartment. Here's some info on the dough conditioners & yeast foods that Leidenheimer is using in their French bread (with approximate figures I gathered from the very helpful Lallemand web site):If they are boosting pH, it may mean the water they use is too soft, which suggests (not surprisingly) that water quality is key to consistent product. It's the perfect bread for muffulettas or It has very little or no fat or sugar and no preservatives. Bakeries that supply po-boy breads even do multiple runs to po-boy restaurants per day.The bread is fresh for one day, and then it's stale and good for pain perdue, bread pudding, stuffing for a vegetable, oyster dressing or breading for fried food. Leidenheimer bread recipe. Leidenheimer bread recipe.

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