Po Boy Bread Recipe - Food.com (2024)

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Submitted by Red_Apple_Guy

"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."

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Ready In:
48mins

Ingredients:
9
Yields:

4 16 inch baguettes

Serves:
8

ingredients

  • Poolish

  • 150 g all-purpose flour (1 1/4 cup)
  • 150 g water (2/3 cup at room temperature)
  • 18 teaspoon instant yeast
  • Dough

  • 673 g all-purpose flour (5 1/4 cup)
  • 340 g water (1 1/2 cup at room temperature)
  • 36 g sugar (2 tablespoons)
  • 7 g instant yeast (2 teaspoons rounded)
  • 28 g shortening (2 tablespoons) or 28 g butter (2 tablespoons)
  • 16 g table salt (scant tablespoon)

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directions

  • 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.

Questions & Replies

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Reviews

  1. What can I say for my very first time making a yeast bread (that didn't come from a bread machine)...Delicious comes to mind! I really like that the measurements are all in weight, the recipe will produce the same results every time. The cooking method was spot on. I stuck a digital thermometer in one of the breads when it was time to take the water out of the oven. It only took 30 seconds longer than the combined total of 18 minutes for the target temperature to be reached. Thanks Red for sharing this yummy recipe. Made for My 3 Chefs event.

    sloe cooker

  2. I invested 13 hours in the recipe and it was bad. I followed it exactly.

    El H.

  3. The bread is delicious, but i think the flour from the poolish wasn't deducted from the total, if you make your bread with 4 cups, it turns out perfectly. Also, the fat should probably be added with the salt rather than before the rest period.

    Chris M.

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RECIPE SUBMITTED BY

Red_Apple_Guy

Newnan, Georgia

  • 88 Followers
  • 105 Recipes
  • 1 Tweak

My wife and I live just outside of Atlanta, GA. Two daughters live in town, one with my two grandsons. My son is living in California. I'm a retired environmental manager at a manufacturing facility. My Mom and Dad would have loved this site. Dad was a huge collector of recipes and was in the food industry. Mom was a terrific cook as well. Another influence was a roommate at the Universtiy of Arkansas that was an excellent cook. Today I enjoy barbecuing and grilling year round and cooking in general. My latest adventure is in bread baking. I'm loving it and going to school on it right here on the bread forum. I'm active in a terrific church and also love fly fishing and fly tying.

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Po Boy Bread Recipe  - Food.com (2024)

FAQs

What is the best bread for poboys? ›

Unless you're lucky enough to get po'boy bread from New Orleans, the best bread to use should be light and fluffy inside with a thin, crispy crust on the outside—a French baguette, French bread rolls, or hoagies rolls are common swaps.

Who makes the po-boy bread in New Orleans? ›

We have been producing our famous Poor Boy Bread ever since. Gendusa Bakery has now been a family-run business for four generations. It is one of the few surviving traditional bread bakeries still operating in the city.

What is a Poboy bread? ›

The Leidenheimer po-boy bread, known everywhere as “French Bread” has a crunchy, flaky, sturdy crust, it's airy and light on the inside. Add your shrimp, oysters, whatever, and as you bite in, the light airy inside of the bread collapses so the “meat” of the sandwich can stand out.

What makes New Orleans French bread different? ›

New Orleans-style French bread is the opposite. It has very little or no fat or sugar and no preservatives. French bread is fresh for a finite amount of time. Bakeries that supply po-boy breads even do multiple runs to po-boy restaurants per day.

What is a substitute for po-boy bread? ›

If you don't have access to New Orleans French bread, you can substitute Italian or hoagie rolls for a similarly hearty sandwich.

What does "po boy" stand for? ›

According to historian Errol Laborde, the correct way to refer to the sandwich is “poor boy” because it was created by the Martin brothers after the streetcar strikers – those “poor boys.” But whether it's referred to as a poor boy, po' boy, po-boy, or po boy, what everyone can agree on is that the famous sandwich ...

What is an original Po Boy sandwich? ›

The original Martin poor boy sandwiches were typically fried potatoes, gravy, and spare bits of roast beef on French bread. Whenever a striker would walk into the restaurant Benny would shout to Clovis, “Here comes another poor boy!”.

What bread do they eat in New Orleans? ›

This thin-crusted variety of French Bread—more commonly known as the Baguette, Po' Boy Loaf or Sunday Cap Bread—is fundamental to the New Orleans gastronomy. Each version of the French bread is slightly different. The baguette is the traditional 18-inch loaf that is served in many New Orleans restaurants.

What is a Cleveland PoBoy? ›

The Polish Boy is a sausage sandwich native to Cleveland, Ohio. It consists of a link of kielbasa sausage placed in a bun, and covered with a layer of french fries, a layer of barbecue sauce and a layer of coleslaw.

What is the difference between po-boy and po girl? ›

A po'boy sandwich is a tasty thing: a fatty roll stuffed with a bunch of meat. No veggies, no dressing, no schmancy accoutrements—just plain ol' hearty goodness. Po' Girl is something like the aural equivalent—musically meaty (banjo! clarinet!

What is the secret of French bread? ›

One of the secrets of a great baguette is to start with a sponge (a mix of flour, water, and yeast), which gives the yeast time to mature and combine with the other ingredients, creating the mildly sour and nutty flavors and chewy texture.

What bread is Leidenheimer known for in Louisiana? ›

Initially located on Dryades Street, it moved in 1904 to Simon Bolivar Avenue, where it continues in business as the city's largest and best-known maker of po'boy bread, a fiercely competitive niche.

Why is bread in France so much better? ›

In France, bakers pay careful attention to where their flour is made and which grains are used in the milling process. The result is usually softer, heartier, and tastier bread than can be found in other parts of the world. French flour tends to be made with a lower ash content than the flour from other countries.

What kind of bread is used for pocket sandwich? ›

A pocket sandwich is a sandwich which is made using a single piece of folded or hollowed bread, such as a pita, which is made from dough cooked with fillings inside.

Which bread is best for sliders? ›

If you want to go all in on the slider game, opt for slider buns. A more robust vehicle for your sandwich, slider buns are ideal for jam-packed and stacked sammies. From philly cheesesteak sliders to jerk chicken sandwiches, these buns can carry the weight of heart, savory sandwiches.

What bread is used for PBJ? ›

As we have already discussed, it is vital for a PB&J to be made with soft, white bread.

What type of bread is best for chicken sandwich? ›

Wraps and pitas are great for grilled chicken while a hearty roll is perfect for crispy chicken. You can also try roasted chicken with focaccia. When choosing bread for your chicken sandwich, keep in mind the meat, toppings and condiments that are going inside.

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