Finally, a great New Orleans Po-Boy Bread!
TX Farmer did it again - New Orleans Style Po-Boys. I live 38 miles southeast of New Orleans and have been baking bread for years. Not until this formula have I been able to produce a great New Orleans Po-Boy bread. We call them "French Breads". It seems the rice flour may have been the missing ingredient.
The bread has a crunchy crust with a soft crumb. It is light and airy, but without giant holes. The flavor is clean thanks to the commercial yeast. AND, it can be baked from start to finish in a morning.
Got the taste and texture correct the first bake, but the dough over-proofed. Need more tweaking with the final proof and scoring or not scoring. NOTE - authentic New Orleans Po-Boys are not scored. Leidenheimer Po-Boy bread is considered the real deal by the locals. IMO, this bread is better!
I was sure an image was taken of the baked loaves, but guess I forgot. The loaves sprung well in oven, but the scoring was a mess. As mentioned above, the dough seemed over-proofed. The speed of rise for commercial yeast is often under-estimated by me since sourdough is my usual method.
The method/process is located HERE.
Instructions from the original author can be FOUND HERE.
Interesting - how the bread got the name, “Po-Boy”.
As for the name, during the late 1920's, the New Orleans streetcar conductors went on strike. The Martins vowed to feed their striking brethren for free. When one of the strikers entered their shop, the call went out: "Here comes another poor boy!"