The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Displaced Cajun Desperately Seeking Poboy bread

cajungypsy's picture
cajungypsy

Displaced Cajun Desperately Seeking Poboy bread

I found this site while like  many looking for the ever elusive poboy bread. I read the other posts about it and hope that starting a new one is ok as the ones I read was from 2007. I am wondering if anyone has come any closer to mastering this slice of cajun heaven. I have many ideas such as using a beer yeast or ale yeast instead of baker's yeast. I am tryn to tackle one problem at at time like first the "shatter" crust...how do they make it do that anyway??? Then on to tackling the light airy crumb and finally the taste. I am finally making a trip back home to NOLA after a year of being gone and plan to stock up on my addiction to this bread...ohh the things we take for granted until they are no longer available. Also this doesnt pertain to baking but thought I would ask I have been on a many year search for anyone else that has ever had (or has knowledge of ) watermelon fig preserves (super yummy on poboy bread :D) it was something my grandmother made but no one in the family seems to know how she made it and no one can find her canning recipes. any thoughts or comments or suggestions will be gratefully appreciated as I m very desperate for a taste from home that cant be found anywhere else.

 

dosidough's picture
dosidough

The 2007 post was probably from EHanner, but GSnyder ran a recent post:
http://www.thefreshloaf.com/node/29676/cubano-sandwich-duck-carnitas
using the same base...Bernard Clayton's Blue Ribbon French Bread. I've made sandwich rolls with this and they are very good. The trick to the crust is in the steam at the beginning of the bake. For home ovens one of the best methods that many of us follow is SylviaH's towel steaming:
http://www.thefreshloaf.com/node/20162/oven-steaming-my-new-favorite-way
With or without "Susan's Magic Pan" (no more links for now, LOL). The challenge is getting your oven to perform as close to a professional set-up as possible. There are on going quest that pop up on TFL and Po' Boy and Hoagie rolls are often up there. The shattering crust is the "Everest" on this one!
You might also do a search on Banh Mi which many say is quite close to NOLA Po' Boy Rolls.

Good Luck cajungypsy, and...Bake on!

cajungypsy's picture
cajungypsy

Thanks for the reply and will try the steaming thing in a couple days...too hot to use oven today. I did look up the banh Mi but didnt find a "real" recipe for it just more ppl talking about the reecipe than the actual recipe. If...no WHEN...i figure out the shatter crust I will be sure to post how I accomplished it! As for the profession oven....hmmm always wanted one lol wonder what my landlord would say if I told him i was gonna get one hahahaha. Stay cool and have fun baking :D

petercook's picture
petercook

Hello Cajin Gypsy, I also am on the same trail as you. Perhaps we could share ideas? Learn from each others successes and failures? I have not arrived there yet but one thing I am sure of and that is that the finished but UN-PROOFED loaves need to be retarded in the fridg over-night, at least 8-15 hrs. 1 1/2 - 2 hrs before baking remove loaves to the counter to allow them to finish proofing and come up to room temp. This results in a much more open crumb. Petercook

cajungypsy's picture
cajungypsy

Hi Petercook,

will get back to this thread and the bread mystery soon currently watching the Hurricane down in louisiana where I have loved ones scattered across the state including in new orleans and baton rouge....hopefully they will stay safe keep baking and will check ing with what we have tried as soon as this crissis is over :D

petercook's picture
petercook

Hello Cajungypsy,  I hope your family is safe and high and dry. I was there during Hurricane Camille , 1969, and I didn't enjoy it at all.

Today, out of desperation, I tried a recipe for Po'Boy bread that was published in the Times-Picayune. I could tell, at a glance, that it would not work but I thought "oh what the heck. All I've got to lose is a few pennies in flour".  Her recipe, included 1 Tblsp of Crisco shortening. Yuck! Really bad for the arteries.  Her hydration was WAY, WAY off.  49% haha.  Also, she used a rediculously high amount of dry yeast--1 Tblsp. During bulk fermentation it took only 22 min to double. As expected, it tasted like card-board and the crust was not the least bit brittle. But, the interior crumb was close to the real thing (soft and fluffy). I may re-work it but this time with a sponge, less yeast. less flour and then see what happens., and go from there. Take care

petercook's picture
petercook

Hi Cajungypsy, pls check you private messages when you get a chance. petercook

niboki's picture
niboki

what a tragedy that your grandma's canning recipies have been lost.  My mother in law makes a watermelon preserve that my husband swears is next to heaven.  I could get the recipe for you to tweak if you'd like.

cajungypsy's picture
cajungypsy

That sounds wonderful niboki and thanks a lot :D! 

 

Frequent Flyer's picture
Frequent Flyer

....using a recipe from Lee Bailey's New Orleans Cookbook with Ella Brennan.  the hydration is low and it's not really what I was looking for, but it is offered as an original New Orleans recipe.  See:  http://www.abreadaday.com/?p=709

FF