The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

HI there Bakers! Please advise!

Mister Benny's picture
Mister Benny

HI there Bakers! Please advise!

I discovered this place a few days and ago and exclaimed WOW this is EXcellent!

I am a complete novice with baking, tried it first time 30 days ago, or 40 loaves ago, either way. 

Started with Baggets and still have no idea why I can't get the large bubbles but right now I 
really need to learn to make french sandwhich rolls like they use in NOLA to make crawfish bread. 

Family arriving this week, I ran my big mouth and can't back it up! On the bread anyway!

I am good on the stove top but bread is new and I am stunned at how many ways to a loaf there are. 

Thanks for any help folks!
Benny


Oyster Poboys home made remoulade sauce.

Wild-Yeast's picture
Wild-Yeast

 This will keep you busy;

http://www.thefreshloaf.com/node/4329/po-boy-victory

http://www.thefreshloaf.com/node/24960/new-orleans-poboy-bread-it039s-all-eric039s-fault

http://www.thefreshloaf.com/node/2136/blasphemy

Then there's this of Julia Child making French bread that tastes "real good" and reminds me of Po-Boy sandwiches I used to survive on when I lived there;

 

Better get going,

Wild-Yeast

DanAyo's picture
DanAyo

The only thing I know of that rivals oyster po-boys are soft shell crab po-boys.

That’s a beautiful picture, Benny.

Dan

Mister Benny's picture
Mister Benny

Oh wow thanks so much for those links - wow

We couldnt do this 20 years ago, thank you

DanAyo, I love oyster poboys but they do have some rivals. 

Just none as simplistically perfect.