Has anyone tried to make a Po Boy bread similar to the Leidenheimer rolls from New Orleans? I've been trying for a while and have gotten a couple of batches that made ok sandwich rolls, but nothing close to the original. We had a shrimp PoBoy yesterday and were really impressed with the bread. When we asked they said they get them shipped over from Leidenheimers. He says he's gotten close too, but not found the secret. He thinks it's the water from there and there is no substitute. I have been making with no oil, but I'm thinking of trying the Cook's Illustrated Pan Francese recipe with oil. I saw something that mentioned Leidenheimers change only one thing in the recipe from the original and that was from lard to a little soybean oil. So maybe that is the next trial.
"Geography is just physics slowed down, with a couple of trees stuck in it." Terry Pratchett
The Cooks Illustrated recipe is definitely not it. I don't think they contain oil, just water, yeast, flour, sugar. Zeroing in on possible 67% hydration and technique making the difference. Any bakers on her make good sandwich buns?
"Geography is just physics slowed down, with a couple of trees stuck in it." Terry Pratchett
Usually when I find a bread I cannot reproduce (think excellent ciabatta etc.) it is due to the flour the bakers use. It simply may not be available to the home baker- some of the commercial flours have gluten content that is rarely available at your supermarket. Best bet is King Arthur Bread Flour or Gold Medal All Trumps.
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