I am new to this forum so please excuse if I have posted this in the wrong place..
My question is simple.. Why is it so hard to find "real" New Orleans style PoBoy bread? I purchased a French Baguette the other day from our wonderful local bread store. The girl I spoke with assured me that this would be perfect for the Roast Beef PoBoy I was going to prepare. What happened was a nightmare, and something I was afraid was going to happen.. With regard to the type of bread I was looking for, it has a crispy exterior and is a bit flaky, with a soft interior. If the outside isn't crispy, you end up biting into it and it squeezes the contents all over the place. This is exactly what happened, and I was so pissed off about it.. I can't be mad at the place I bought it however, because this seems to be the norm. How do you make the type of bread I'm talking about and why is it so rare?
Thanks in advance for all responses back....