New Orleans French Bread - Poboy bread
Some of this has been discussed in a thread over on the "intro's" forum (here: http://www.thefreshloaf.com/node/2086/hello-hello ) but I thought I'd go ahead and get it started here as well.
We're trying to determine the best way to come close to duplicating the traditional New Orleans style of french bread used for poboy sandwiches, etc. This differs from what you traditionally find around the US, in my opinion anyway. Typically the crumb can be very dense in baguettes of french bread you find here. In New Orleans, the loaf has an incredibly light, almost cotton candy-like crumb, with a brittle, flaky light crust that tends to cause a a good pile of bread crumbs when eating poboys.
The flavor tends to be pretty distinctive as well. German bakers that had settled in New Orleans were the ones that came up with the process of making the unique french bread that basically has remained unchanged all these years. It also becomes stale rather quickly.
I've tried all of the tricks of keeping the dough as moist as possible, using steam in the oven....varying temperatures, using different ingredients and amounts (I've read the ingredients they list on their product, and read all I could find on the net about their processes that they are willing to share), I've even used some New Orleans tap water to see if there would be a difference.
If anyone has any clue or thoughts about New Orleans french bread that they would be willing to share I'd greatly appreciate it.
here's a couple pictures: