leidenheimer bread recipe

Secret to leidenheimer bread. Roll each rectangle up from the long side, seal and shape ends. In 1968, the demand of a great Roast Beef poboyand the lack of a reliable bakery to deliver the breadstarted the areas first in-store bakery. 9. You won't really get an 'oven kick' out of that even with one single loaf absorbing all the energy. How to find leidenheimer french bread near me Open Google Maps on your computer or APP, just type an address or name of a place . Add 1 tablespoon of sugar, stir, sprinkle with the yeast, and allow to sit for 15 minutes, until frothy and bubbling. Since I have two large aluminum trays, I was thinking about turning them both over and putting one in the oven to get hot and proof them on the other one upside down on parchment so I can quickly slide them from one to the other and have a bit more heat available immediately. I mean, I like a nice crusty french bread, but it is not the same.This is the subreddit for the Greater New Orleans area. Combine yeast, water and 1 teaspoon sugar in a large bowl, stirring until dissolved. Leidenheimer produces French bread with a crisp crust and light, airy inside that compliments rather than competes with food using the finest ingredients and a time-consuming procedure. Add the remaining tablespoon of sugar, olive oil, 5 cups flour, and salt. Unfortunately, I have moved to the west coast and I can't seem to find a comparable product anywhere, even in my very food-centric city. Blend on high speed for 4 minutes, or until completely combined the texture will be between the texture of a very soft cookie dough and a drop biscuit dough. Preheat oven to 300 and place rack in the center of oven. This sub is for locals to discuss all things New Orleans. I stopped them when the crust looked right and I knew it wasn't enough. Its a must-try for any bread lover! Place the dough into an oiled bowl, cover with a damp kitchen towel, and let it rise in a warm place for 30-45 minutes. Bacon wrapped Tenderloin stuffed with Shrimp and Andouille Dressing. Leidenheimer's bread is made with flour, yeast, water, and a little salt and sugar. Add the beef and brown the meat on both sides until dark brown. Leidenheimer Baking Company is a bakery in New Orleans. The Fresh Loaf is not responsible for community member content. All you do is aid the staling process. Pour 1 cup hot water into the steam pan and close the oven door. Use a spatula to bring the ingredients together into a shaggy dough. Tribal/Villagers try different International Food for the first time. Stir in remaining sugar, salt and 6 cups flour to form a stiff dough. This should proof up fast and id expect a more spongy and what like to call foamy interior. Here is a great variety of bread, some can be made quickly, and others will need time to rise. sugar, yeast, and 2 cups water heated to 115 in the bowl of a stand mixer fitted with a hook; let sit until foamy, about 10 minutes. I've made baguettes using a similar recipe and it does require a good bit of rising time so the air pockets form in the dough to give the finished product that light, airy texture. 1 1/2 cups warm water. $21.99. 150 Cal. Search MyFitnessPal for calories, carbs, and nutritional contents for Leidenheimer French Bread and over 2,000,000 other foods at MyFitnessPal. Call us! A healthy dose of vegetable oil is also added to help give the bread a light and fluffy texture. The Bread Baker's Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread (p. 177). (814) 946-0958 | Customer Service & Ordering available M and Th 10am-4pm EST Cover and let rest 15 minutes. I am still looking at it but have become convinced that1. Transfer the shrimp to the paper towel-lined plate to drain. . Bestseller No. All original site content copyright 2023 The Fresh Loaf unless stated otherwise. This delicious recipe originated in Louisiana and is known throughout the region for its unique and savory flavor. This bread is a near impossible feat for gluteny bakers nationwide, despite millions (literally) of attempts in home and commercial kitchens and []. The flour is milled from a high-gluten spring wheat, sourced in the Dakotas and shipped to Ardent Mills near Baton Rouge. But if you dont, try it once at your home. Add shrimp and marinate for up to 30 minutes in refrigerator. I wanted to take the simplest approach to make this bread so that I could achieve the desired traits: crisp, golden crust and a super soft and slightly sweet . Butter a baking sheet and sprinkle it with cornmeal, shaking off the excess. 7. Leidenheimer French Bread, Fosters Sauce Vegan Jambalaya - 26 Housemade Vegan Sausage, Holy Trinity, Smoked Tomatoes, Fresh Herbs, Rice FRESH SIDES Side of Two Eggs* - 8 House Bacon - 8 Wae & Praline Syrup - 8 Stone Ground Grits - 8 Trued Potato Cracklins - 8 Our menu changes daily, so please check back for dierent With a sharp knife, make diagonal slashes 2 in. ), about 4 inches wide by 3 long and made fresh (sometimes delivered two or three times a day!) 2 teaspoon salt We offer both National and Local Distribution of our products. Okay, were just putting it out there before we even describe it. Bestseller No. If youre not so particular or just hate to buy extra pans use the entire amount of dough in once cloche, and make a bigger baguette! It has a refrigerated aging period involved. Place a semolina- or cornmeal-dusted piece of parchment paper onto a baking sheet. Check out this leidenheimer french bread recipe, absolutely delicious and easy to make at home! 2 teaspoon garlic powder I wonder how well that Times Picayune recipe would work converted to a pizza crust. Come on your doctors not lookin dont be stingy. and if anyone has Saffron's naan bread recipe HOOK US UP! Preheat the oven to 350 degrees Fahrenheit. Rinse hands well. Bake until crispy in the center, turning bread half way through cooking time, about 45 minutes. 1 (504) 831-1537. Instructions. Thanks for contacting us! 2 eggs, beaten For additional options, take a look at our full list of Leidenheimer Bread or use the search box. Cool on racks. 2 (14-oz.) They ship it in so it's expensive, and a pain to drive to. Bread Pudding Recipe note that yeast quantity about 7-9 times what youd add to a classic basic French dough. This can take anywhere from 10 to 20 additional minutes, depending on your oven andhow thin your baguettes are. Believe me, when I eat that my mind becomes refreshed. hahha, honestly something like the recipe above is as close as youre going to get with a home oven ..commercial one are far removed from a home oven and youll never achieve the same product. The problem is that it has a very short life. I found these two pages here aboutLeidenheimer'sPoboy bread, included is a link to a pod cast where the owner is talking about how important it is to age the dough for the poboy bread. 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PLACE buttermilk and hot sauce in a medium mixing bowl; stir to combine. area. Combine all let rise punch down refrigerate over night, shape proof in baguette rack bake.Not terrible but undercooked, crust is thin like it should be crumb is heavy and dense like it shouldn't be. Equipment in the bakery is designed to replicate human hands OK well maybe they had real human hands back then. http://www.thefreshloaf.com/node/22856/help-needed-increase-height-poboy-loaf-recipeThat has to mean cool fermenting but the question is in what style, poolish, biga? Lard was removed in the 1960s and replaced by small amounts of soybean oil. 1/3 cup oil. Boudin Balls. Cover the bread gently with lightly greased plastic wrap, and let it rise until it's puffy and about 40% to 50% larger, anywhere from 45 to 90 minutes. They would usually sell me one or two for a few bucks. Place covered cloche into the hot oven. We will always be committed to high standards for quality and safety, and we will treat you the way we'd want to be treated! Punch dough down; return to bowl. Bookmark the permalink. Best guess with the finished product photos is theyre cooking up a bit too slowly - what temps you using, for how long and how many at a time ? x 8-in. Pin On Bounty Of The Sea . Undercooked and too firm but decent holes starting to appear. Set the dough aside in a warm place to rise for 1 1/2 hours or until it is double in bulk. Punch dough down. In the bowl of your stand mixer, mix together the Better Batter Gluten Free Flour, Sourdough Starter, water, sugar, oil and salt. Report inappropriate content. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Leave in cool spot but not in the fridge. The flour is milled from a high . Founded in 1896 by George Leidenheimer, Leidenheimer Bakery's original bread baking style was far different from today's classic French Bread, po-boy making loaves. Not exactly the same, but pretty dang close and worth doing. Let sit for 5 minutes. New Orleans French bread might be the star of most of the city's . Place the dough in a greased bowl, cover, and let it rise for about an hour. While baking, the humidity and temperature of your home will have an impact on your product. 4 c (16oz 1 lb or 454g) Better Batter Gluten Free Flour, 1 cSourdough Starter(use a liquid measuring cup). Mix on low speed until dough forms; increase speed to medium-high and knead dough until smooth, 810 minutes. Thanks for any help! The well-reviewed double chocolate bread pudding is made with dark and white chocolate ganache (sauce) and chocolate almond bark. Allow to sit for . 8. Leidenheimer established his Dryades Street bakery after moving to New Orleans from Deidesheim, Germany and became a part of the neighborhood's growing German immigrant population. Lard was removed in the 1960s and replaced by small amounts of soybean oil. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. This recipe for New Orleans French Bread was published by the Times-Picayune and attributed to the G. H. Leidenheimer Baking Company: Ingredients: 2 cups warm water (110 deg F) 2 tbsp sugar 2 tbsp dry granulated yeast 2 tbsp vegetable shortening 6-1/2 cups bread flour 1 tbsp salt YIELD: 4 loaves Preparation: Place the 2 cups water in the bowl of Pinch seams and ends together to seal. Take a very sharp, wet knife and create a slash design in the top of the dough, by cutting three 1/4 inch deep slashes across the top of the dough. Add remaining sugar and. Get our favorite recipes, stories, and more delivered to your inbox. Add remaining sugar and shortening, and then add flour and salt. Remove bread from pans or baking sheets immediately; cool on wire racks. Some type of oil must be added to it2. $18.99. Save my name, email, and website in this browser for the next time I comment. Repeat. Pin On Nola . Cut loaves of bread the length of baking sheet. Used lots of steam. Been baking a lot of bread. Now that Ive found the correct flour-to-liquid ratio, I dont stray from it! Working in batches, process bread in a food processor to a fine breadcrumb. Copyright @2023 TigerDroppings.com. (make sure you cloche can withstand high heat!) Leidenheimer Baking Co. has the largest French bread route sales system in New Orleans, making fresh deliveries throughout the Gulf South seven days a week. Leidenheimers bread is made with flour yeast water and a little salt and sugar. I think maybe you meant 2/3s hydration ? 3. Thank you for making Chowhound a vibrant and passionate community of food trailblazers for 25 years. Bake until golden brown, 25-30 minutes. I use this one by King Arthur flour: https://www.kingarthurflour.com/recipes/nola-style-french-bread-rolls-recipe. Directions. Leidenheimer Baking Company is a leading producer of the bread, and the type of bread a restaurant uses is often a defining factor when locals share who serves the best po'boy. There seem to be a lot of similarities to the many recipes I have seen. apart across top of loaf. So if the recipe called for 2% salt then presto 15g, the water weight is ignored. The interior of the bread should be around 200 degrees, if youre so inclined to measure! Place the loaf on a greased baking sheet, cover with a kitchen towel, and let it rise in the same warm place for another 30 minutes. Using wet hands smooth and shape the dough until. That makes a big difference in your steam strategy. The company was founded in 1896 by George Leidenheimer, an immigrant from Deidesheim, Germany, who settled in New Orleans. During the Depression, poor-boy shops became popular, and Leidenheimer created . You can even put bricks in the oven and give a bit extra time to build a heat sink - in commercial situations 450 is often sited as the initial baking temp but these ovens are built to retain and provide consistent temps. 2021-06-30 Sponge: 2 1/4 cups (10 ounces) bread flour, plus 2 teaspoons (for sprinkling over sponge) 1 1/4 cups ( 10 ounces) water, room temperature. Leidenheimer is a well-known French bread brand in this area, and it is the best. During the Depression, poor-boy shops became popular, and , https://what2cook.net/online-singles-dating-sites/ free horny dating sites. Log In. I find the crust texture to be the part that is the most off in anything I bake at home. Add 1 tablespoon sugar and sprinkle with the yeast. 48 hours after delivery to the store/restaurant, it's only fit for bread pudding (why bread pudding is so popular in New Orleans ). Place the bread on the middle rack in oven. 1 tablespoon salt. I tried this recipe on a boring or free day or when I was in a bad mood. 2022-04-26 Chili's Copycat Skillet Queso FromtheCountertopRecipes. Calorie Counter; Blog; . I have desert landscaping with 1" stones. Savoie's Rice Dressing Mix. The baking process is influenced by the unique combination of humidity, salinity, and other factors found in specific locales. sugar, yeast, and 2 cups water heated to 115 in the bowl of a stand mixer fitted with a hook; let sit until foamy, about 10 minutes. Keep your fingers damp while doing this to prevent the dough from sticking. 1 cup bread flour 1 12 teaspoons iodized salt 2 tablespoons lard sesame seeds 3 tablespoons extra virgin olive oil For the Egg Wash 1 egg 2 tablespoons cold water directions Combine the water, yeast and sugar in the workbowl of a stand mixer, stir well and let stand for 5-10 minutes or until good and foamy. Log In Sign Up. Request Better Batter In Your Local Store! In fact Leidenheimer Baking Co. On the top half add pickle slices tomato slices and 1 Cup of the lettuce. The Pistolette from New Orleans is an oval-shaped bread roll common in and around New Orleans. Next, I combined more flour, salt, and yeast with the pieces of pte fermente in a mixing bowl. Texas Borders Bar and Grill in Katy makes po-boys - and they ship in Leidenheimer's French Bread. 2 teaspoon smoked paprika That will get the steel right on the slate. Add the salt and flour. Place the 2 cups water in the bowl of a stationary mixer fitted with a dough hook. Achieving this result with your sourdough starter is very possible! For bread like this I think 400f is too low. Pin On American Diner Recipes . and then put the 2 stacked pans on the tile right side up, rim up, and use cardboard as a peel with parchment. His restaurant started out with the regular Leidenhemier french bread to serve po-boys on. After dough doubles in size, punch down and dump out dough then divide into 150g portions and round. Leidenheimer Baking Company 1501 Simon Bolivar Avenue New Orleans, LA 70113, 2004-11-01 George Leidenheimer, originally from Deidesheim, Germany, opened the neighborhood bakery on Dryades Street in 1896, selling fresh-baked bread and other commodities such as sugar and milk. , Preheat oven to 375. 1188 posts. Preheat the oven to 500 F (260 C). Cut into 6 inch lengths youll get just about the right weight of bread, and if youve been careful to obey everything (and the stars align just right!) In a large bowl, combine the flour, salt, sugar, and yeast. Their colorful delivery trucks prowl neighborhoods from the French Quarter to the lakefront, delivering bundles of fresh loaves daily and keeping this hearty working-class tradition alive. Divide dough into quarters and shape each quarter into a 16"-long thick rope. It was started in 1896 by George Leidenheimer, an immigrant from Deidesheim, Germany. This recipe created a wetter dough, leading to a bread that's lighter, fluffier, and holds flavor. In a large bowl, mix together the flour, yeast, salt, garlic powder, onion powder, white pepper, chili powder and smoked paprika. Every step is important but you are certainly on the right track ;), bread is really SFSD that the displaced,Canadian,French Cajuns brought to SF from NO right before the gold rush in 1849:-). Turn dough out onto a lightly floured surface. Leidenheimer French bread is a cholesterol-free, low-fat bread. Plus, its fluffy texture is sure to please any bread lover, no matter their palate. Enjoy it as a po,boy or sandwich. All rights reserved. Go buy the poboy bread at Rouses, put a little butter on top and toast it..it's the bread no doubt. Cut 3 or 4 diagonal slashes, 3/4 inch deep, in top of each loaf. When she's not in the developing recipes or making videos for the company, she likes to work in her herb and vegetable gardens, binge watch Netflix, and procrastinate about working out. DangdangDang! I would bump to 450 at least and watch the loaves. Preheat oven to 375 F. Using an electric mixer with a dough hook, combine the yeast, sugar and warm water and mix for 2 minutes to dissolve the yeast. Bake for 10 minute for baguettes and 30 minutes for one loaf. Velveeta, ground cumin, milk, lime juice, ground cayenne, Hormel Chili and 2 more. Leidenheimer Baking Company 1501 Simon Bolivar Avenue New Orleans, LA 70113, Mar 4, 2014 - Vic and Nat'ly's Gastronomic Glossary - Given that many visitors to New Orleans are somewhat baffled by the indigenous pronunciations of food items, Vic and Nat'ly have concocted the following gastronomic glossary. Place the 2 cups water in the bowl of a stationary mixer fitted with a dough hook. 90 Holiday Recipes; 221 Appetizers; 515 Baking; 2.4K Beef; 88 Desserts; 161 Lamb; 2.4K Pork; 1.5K Poultry; 30 Salads and . Place dough in a greased bowl, turning to grease top. It's also the name for that same bread roll hollowed out, stuffed with a seafood stew and deep fried. Grease your oblong bread cloche(s) and using floured hands place the sourdough within the container(s) dividing for two baguettes and keeping together for one larger loaf. If you want even a measure of successyoull need to follow our instructions absolutely perfectly as well as invest in one or morebaguette bread cloches, shaping the dough into two baguettes 3 inches wide by 30 inches long by 1 1/2 inches high and 20 ounces in weight. Heat the oven to 450 degrees. Uncover dough and transfer to a floured work surface; knead briefly to form a ball. Looking for the recipe. 5. Brush loaves with egg white. George Leidenheimer, originally from Deidesheim, Germany, opened the neighborhood bakery on Dryades Street in 1896, selling fresh-baked bread and other commodities such as sugar and milk. Leidenheimer (pronounced LYE-den-high-mer) Baking Company has been the bread of choice for New Orleans restaurants, from casual to fine dining, for 125 years. Andy, our server, was a good help. After 30 seconds, spray the ovenwalls with water and close the door. Although it was slow when I came in, I got the feeling right away that this is the kind of joint that locals in the neighborhood pay a strong allegiance to. Slather a bunch of mayonnaise on both sides Ill be the cholesterol devil on your shoulder. Leidenheimers bread is New Orleans most famous bread, a literal legend with a shatteringly crisp crust and a wonderfully soft, pillowy middle, measuring around 4 inches broad by 3 inches long and prepared fresh for the citys famous sandwiches. Print Pin Course: Breakfast Cuisine: American Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes Servings: 14 people Calories: 234kcal Ingredients 2 cups hot water 2 tbsp sugar We'll get back to you shortly. Yes additives are the secret to this very very light interior thin shattering crust exterior and stales-in. Recipes & Inspiration. Contact a location near you for products or services. Bake 15 minutes, reduce heat to 350 degrees and bake 30 minutes or until loaves sound hollow when tapped. Not looking to steal any intellectual property here, nor do I expect to be able to actually recreate it, but would love to know if anyone has a recipe that comes close. Leidenheimer's bread is the most famous bread of New Orleans -a literal legend comprising a shatteringly crisp crust with a super soft, pillowy center (no chew to this bread! Mix in machine for 4 minutes turn out knead another 4 let rest 30 minutes shape and into couche to rise 30 minutes bake with steam. Based on my recent trip to NOLA my recollections of the po-boy bread and some research online heres what Ive gleaned about the Leidenheimer recipe. Place loaves, seam side down, in 4 heavily greased baguette pans or on baking sheets. Can you buy the Leidenheimer in grocery stores. Turn the dough out onto a lightly floured surface and knead for 3-5 minutes, until the dough is elastic and smooth. I can assure your family members will also be fans of it, especially children. Inlggsnavigering new orleans leidenheimer bread recipe. MyFitnessPal Blog. Add sugar, oil, salt and 2 cups flour. 150 g all-purpose flour (1 1/4 cup) 150 g water (2/3 cup at room temperature) 18 teaspoon instant yeast Dough 673 g all-purpose flour (5 1/4 cup) 340 g water (1 1/2 cup at room temperature) 36 g sugar (2 tablespoons) 7 g instant yeast (2 teaspoons rounded) 28 g shortening (2 tablespoons) or 28 g butter (2 tablespoons) Use a spatula to bring the ingredients together into a shaggy dough. Exercise. Another thing to keep in mind is that they are baking in large amounts, whilst you are creating a smaller dish. And those even more die-hard will tell you only French bread from NOLA's infamous Leidenheimer Baking Co. will suffice (which, by the way, is kind of like saying you can only make sizzurp while . Should work great with that thermal mass below. facebook; pinterest, Where Y At New Orleans Signature Accent Is Disappearing New Orleans New Orleans French Quarter Orleans . Essential Guide to Getting Moving. For biscuits that are beautifully golden brown on the top and bottom, youll want to bake them on a silicone baking mat (or parchment paper) at 500 degrees F. Yes, 500 degrees. 2 cups shredded iceberg lettuce Sliced dill pickles Hot sauce Instructions Preheat the oven to 350F. So come out roaring how for about 8 minutes and then turn it down about 30 or around 415. Spread garlic butter and cheese. Food. It makes me hungry for this dish every time I look at it. The bottom line is that Leidenheimer's bread is a standard for good reason; they have specific mass-produced quality control measures that enable them to design their bread in a more precise way than is available to most home bakers, or even restaurants for that matter; that's part of why so many in NOLA just buy direct from them. Add remaining sugar and shortening, and then Langlinais New Orleans Style French Bread. Once the dough has doubled in size, turn it out onto a lightly floured surface. Place 1 tbsp. , Beat egg white and cold water; brush over dough. Find calories, carbs, and nutritional contents for Leidenheimer French Bread - New Orleans Po Boy French Bread and over 2,000,000 other foods at MyFitnessPal. Reduce oven temperature to 350 degrees and continue baking for 30 minutes. He moved the bakery to its present location on Simon Bolivar Avenue in 1904. *Please note, all orders are wholesale and not available for individual purchase. 2. Uses a sponge process which is incorporated into the straight dough Use a proprietary timetemperaturehumidity proof Produces a. This Chicken Balti Tastes Even Better Than Takeout, Lemony Moroccan Lamb Stew with Garlic and Saffron, Cantonese White Cut Chicken with Ginger-Scallion Sauce, One-Pot Manchego Mac and Cheese with Pimentn Bread Crumbs, Roasted Parsnips and Onions with Sumac and Feta. Bakers at each restaurant start baking bread early each day so youll want to find a freshly baked loaf of focaccia in your markets bakery and cut it in. New Orleans Crawfish Bread. Gently place the ball (s) of dough on the baking sheet, seam-side down. Place the rolls on a greased baking sheet and let them rise for about 20 minutes. info@leidenheimer.com, Questions about Merchandise Order? Its more like the old Angelo Gendusas bread or the Binders bread than the Leidenheimers loaves but its excellent stuff. If you fill on pan with stones and put the other on top to sandwich them in, then flip and put it in the oven it will even work better.. Heat it to 500 F for preheat and when the oven says it is ready add 15 minutes to it because the stones will be 15 minutes behind temperature wise. Remove immediately from the pan or cloche to a rack and allow to cool for at least 30 minutes but preferably until completely cool before slicing. In a large bowl, dissolve yeast in warm water. To begin with, I always use my bread machine to do the majority of the labor, such as mixing and kneading. I have some small pea gravel if that might work, but I also have several boxes of these slate tile slabs that I could lay on the rack and make it as thick as I want and cover most of the rack with it. Leidenheimer Baking Company 1501 Simon Bolivar Avenue New Orleans, LA 70113 Phone: (504) 525-1575 Fax: (504) 525-1596 Questions about bread? Benny, Not really knowing from experience exactly what it is that makes a po boy distinct I started searching and found the below link in case you haven't seen it already. And thats it! Facebook gives people the power. If you post here about these things, you will be shunned and talked to quite harshly. I can see how this does make sense and will try this, perhaps I should buy a slab of stone. Your email address will not be published. Level Contributor. 3 cups all purpose flour. Turn dough onto a surface sprinkled with remaining flour; knead dough for 8 minutes or until smooth and elastic. Add 1 tablespoon sugar and sprinkle with the yeast. It is feasible to make French bread at home, but it will never taste the same as it does in a bakery. New Orleans French Bread served at fine dining establishments and hole-in-the-wall poboy spots is crispy on the outside and soft as air on the inside. and use heavy cardboard as your peel to slide the bread/parchment onto them. The Albertsons rumor (among) many others is just a smoke screen. Add 1 tablespoon sugar and sprinkle with the yeast. About Food Exercise Apps Community Blog Premium. document.getElementById("ak_js_1").setAttribute("value",(new Date()).getTime()); * Percent Daily Values are based on a 2000 calorie diet. In bread machine pan, place the first five ingredients in the order suggested by the manufacturer. Stir in remaining sugar, salt and 6 cups flour to form a stiff dough. What's your oven sitch ? AP is the right flour for it3. Bake for 40-45 minutes, or until the internal temperature reaches 190 F. This bread is full of bold flavors, with a savory and smoky taste that comes from the combination of its unique ingredients. 2011-02-03 Place 1 tbsp. Using wet hands, smooth the top again to create a domed appearance. I imagine there's very specific characteristics you are looking for - take a Philly cheese steak and their famous amaroso rolls - there's specific chewiness and just the right amount of residual corn meal that if missing you at as well feed the sandwich to the dogs - here's the link - a shot in the dark but maybe a hit - https://www.saveur.com/article/Recipes/New-Orleans-French-Bread, Thanks that seems doable in my feeble understanding of all this. DIRECTIONS In a large bowl, dissolve the yeast, salt and sugar in warm water Gradually stir in flour, adding only until the mixture refuses to . Two elements are essential for success in this recipe, as they are in all of my bread recipes. 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