Breadworks by Donna

New Orleans French Bread perfect for po'boys but tonight it was oerfect for French dips with thinly sliced ribeye. Amazing and made with yeast and @King Arthur Baking bread flour. Leidenheimer-Style New Orleans French Bread (Po'Boy Loaf) Full Recipe (makes 4 loaves) Water: 2 cups (110°F / 236 g) Sugar: 2 tbsp (12 g) Rapid-rise yeast: 2 tbsp or 3 packets (9 g) Shortening: 3 tbsp (18 g) Lard: 1 tbsp (7 g) KA Bread flour: 6 ½ cups (about 780 g)* Salt: 1 tbsp (7 g) *You may substitute all-purpose flour plus vital wheat gluten for a lighter texture. Optional Cornstarch Glaze 1 tbsp cornstarch ½ cup boiling water --- Instructions 1. Activate yeast In a large bowl, combine warm water and 1 tbsp sugar. Sprinkle yeast over the top and stir. Let sit for 15 minutes until foamy and bubbling. 2. Make the dough Add remaining sugar, shortening, lard, and 5 ½ cups of flour to the bowl. Mix with a wooden spoon (or stand mixer) until the dough is smooth and starts to pull slightly from the sides. Add salt, then gradually knead in the remaining flour, 1 tbsp at a time, until the dough is smooth, elastic, and slightly tacky (10–15 minutes by hand or 8–10 minutes in a mixer). 3. First rise Place dough in a greased bowl, cover tightly with plastic wrap, and set in a warm, draft-free spot. Let rise until tripled in size, about 1 ½ hours. 4. Shape loaves Turn dough out onto a lightly floured counter. Divide into 4 equal pieces and shape into balls. Cover with a towel and let rest 15 minutes. Roll each ball into a 16" x 3" baguette shape. Place on a greased or cornmeal-dusted baking sheet. Cover loosely with plastic wrap and let rise about 1 hour until tripled in size again. 5. Prepare to bake Preheat oven to 450°F with a cast-iron skillet on the bottom rack (for steam). Allow to preheat for 20 minutes. If using the glaze, whisk cornstarch into boiling water and brush onto loaves. Scoring is optional. Just before baking, mist loaves with water. 6. Bake with steam Load the bread into the oven. Carefully pour boiling water into the hot cast-iron skillet to create steam. Bake for 10 minutes at 450°F with steam, then reduce heat to 400°F, remove steam source, and bake an additional 20 minutes, or until golden brown. 7. Cool completely on a rack before slicing. --- Half Batch (2 loaves) 236 g warm water 12 g sugar 9 g yeast 18 g shortening 7 g lard 390 g bread flour 7 g salt (Instructions remain the same; ingredient quantities are simply halved.) #breadworksbydonna #bread #breadtok #foryoupage #fyp #bakingtiktok #baking #frenchbread #neworleans #creatorsearchinsights

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