PO BOY BREAD
My take on a basic French bread recipe from "Lee Bailey's New Orleans". This version adds flavor with a poolish and is more hydrated. A poolish is just part of the flour and water and a little yeast which ferments before the bread is made, adding flavor. Very good bread. Times listed don't include rising or proofing times.
Provided by Red_Apple_Guy
Categories Yeast Breads
Time 48m
Yield 4 16 inch baguettes, 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix the poolish ingredients well, cover, and let sit at room temperature for 8 to 9 hours until bubbly, doubled in volume, and sweet smelling.
- This can be used then or refrigerated for up to 3 days.
- Add poolish and all other ingredients except salt to the bowl of a mixer and knead with the dough hook until all dry ingredients are wetted.
- Cover bowl and let sit for 20 minutes.
- Add salt and knead for 8 to 10 minuts until smooth.
- Tip out onto lightly floured counter and stretch the doughn into a rectangle. Fold the dough letter-style, top downward, bottom upward, and sides inward until a packet is formed.
- Place in straight sided clear container sprayed with oil, cover and let rest at room temperature until doubled in volume (about 1 1/2 hours).
- Divide into 4 pieces. Roll into baguettes about 16 inches long.
- Place on a floured cloth with folds to support the baguettes. Cover with sprayed plastic film.
- Let rise for 45 minutes to 1 hour as oven heats to 400F with steam pan (skillets work well with water added just before baking).
- Score and bake in steam for 10 minutes. Remove pan, rotate loaves, and bake for 8 more minutes until 205F internally.
- Remove to a cooling rack and allow to cool for 20 minutes before slicing.
Nutrition Facts : Calories 425.9, Fat 4.6, SaturatedFat 1, Sodium 779.6, Carbohydrate 83.4, Fiber 3, Sugar 4.8, Protein 11
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