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Bendependent
New Orleans French Bread Recipes

So tomorrow, during the Crawfish Boil, I plan on attempting to make Po-Boy bread!




After all that I've read about it, it doesn't seem like I will come very close. Got to start somewhere though. I've found a lot of posts and similarly obsessive New Orleans food nerds. Figured I'd link them here, and then also come back and add to this post as the process / experimentation continues...

Links:

• Fresh Loaf Posts (1, 2, 3)

• New Orleans Cuisine Post

• RecipeZaar Recipe

• Kathy's Recipe

• Some pretty good interviews with Sandy Whann, great grandson & current owner of Leidenheimer Bakery in New Orleans... (Audio interview / Southern Foodways interview (text))

Misc:

• Oven Steam

More to come!! Wish me luck!


[ 8 responses ] < Recipe > < link >
[ posted by Bendependent at 05/17/2008 07:59:20 AM ]
[ trackback ]



Threaded Responses [ bottom ]
Bendependent [email] said at 8:15 AM 05-17-2008:
Also:

Kneading Bread (video)

How Long to Let Rise
Bendependent [email] said at 8:19 AM 05-17-2008:
The way I figure, I'll try to make a few variations on these. Will mix and let rise tonight for the first rise, and then tomorrow I'll shape them and let them rise again. A batch of crawfish takes about 30-45 minutes to cook. The bread takes about the same amount of time. So I figure I'll make a few loaves with each batch of crawfish! How perfect is that?
brandon [email] said at 12:14 PM 05-17-2008:
I keep coming back to this and salivating like a pavlovian dog. Might have to go to Brewbacher's for lunch.
brad [email] said at 1:23 PM 05-17-2008:
mmm, shrimp poboy!
andrew [email] said at 1:27 PM 05-17-2008:
Dang I was thinking this was going to be next weekend. Was thinking about making the trip. Maybe next year but good luck with the bread.
ericanm [email] said at 4:14 PM 05-17-2008:


GET IN MAH BELLAY!!!
amanda [email] said at 2:08 AM 05-20-2008:
It's very important to give bread time to cool on a wire rack after taking it out of the oven. The bread continues baking when it is out of the oven, and the moisture disperses in the form of steam. If you cut into bread without letting it "sit," you wind up with undercooked goopy dough in the center and the moisture escapes and eventually leaves cooked parts of the loaf dry.

You'd be better off putting the bread in the oven about 2-2.5 hours before the crawfish are ready and giving it the extra time to cool. It'll still be warm on the inside. I think that 1.5-2 hours is the minimum recommended cooling time for most French breads. When the first batch is out of the oven, put the next batch in and continue. Pretty much what you were going to do, but you'll have to start baking well before the party.
amanda [email] said at 2:17 AM 05-20-2008:




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