NOLA-Style French Bread
French bread in New Orleans has developed its own light, crispy crust and tender, almost frothy interior. The addition of a bit of olive oil and a wet dough make the crumb very tender and more close-grained than a traditional baguette. Happily, the texture is ideal for soaking up all the wonderful flavors in a po' boy, the distinctive sandwich of the city.
Ingredients
- 2 cups (454g) water, lukewarm
- 2 tablespoons (25g) granulated sugar
- 2 tablespoons (18g) instant yeast or active dry yeast
- 2 tablespoons (25g) olive oil
- 5 to 6 cups (600g to 720g) King Arthur Unbleached Bread Flour
- 1 tablespoon (18g) table salt
Instructions
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Pour the water into the bowl of a stand mixer. Add 1 tablespoon of sugar, stir, sprinkle with the yeast, and allow to sit for 15 minutes, until frothy and bubbling.
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Add the remaining tablespoon of sugar, olive oil, 5 cups flour, and salt. Use a spatula to bring the ingredients together into a shaggy dough.
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Place the bowl on the mixer fitted with a dough hook, and mix the dough at medium speed for 8 minutes. The dough should form a ball and pull away from the sides of the bowl. Add more flour, a few tablespoons at a time, if the dough seems too sticky.
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Turn the dough out onto a floured work surface and knead by hand for a minute or two.
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