Help Needed: Increase height for Po-Boy Loaf recipe
I’m looking for a way to increase the lift in my home-baked po-boy loaves.
I’ve been using this recipe, from NOLA.com; it’s based on Lee Bailey’s great recipe:
It works well, but is about twice as dense by weight as the real Leidenheimer loaves I brought back from New Orleans recently. Tuesday I went to their site and tried to construct a recipe based on the ingredient list and Nutrition Info:
I based the technique on the one in Lee Bailey's recipe and by looking at some Peter Reinhart white bread recipes.
It worked okay, but is only about 1” high when the real stuff is closer to 1.5”. Plus, mine was only 11” long instead of 12”, so it really needs to be taller/fluffier.
My attempts at home-made dough enhancers Included adding (to the 65g of KA bread flour per 12” loaf):
- skim milk instead of water
- 5g (abt. 2 tsp) of Vital Wheat Gluten (Hodgson’s Mill)
- ¼ tsp of vinegar (same amount of yeast, per advice)
- high hydration rate: about 77%
Their ingredient list shows wheat gluten plus ammonium sulfate and calcium sulfate as “yeast nutrients”, hence my attempts at dough enhancing.
Part of my motivation, too, is to get the calories down; the NOLA.com recipe is about 360 calories per 6” loaf vs. only 150 calories for the same from Leidenheimer.
Any advice would be much welcomed; I can provide any details you seek.
p.s.: Here was Tuesday's attempt; list of ingredients and baking %:
- KA Bread Flour 65.0g 100.0%
- Water 8.0g 12.3%
- Sugar 1.0g 1.5%
- Soybean Oil 3.0g 4.6%
- SAF Instant Yeast 1.0g 1.5%
- Salt 1.3g 2.0%
- Skim Milk 42.0g 64.6%
- Vital Wheat Gluten 5.0g 7.7%
- Vinegar 1.0g