tag:blogger.com,1999:blog-2641318891461450541.post6280632314969997448..comments2024-03-28T11:05:07.598-05:00Comments on Ms. enPlace: Deeper in the Crust {more searching for the perfect French bread}Michelle Bhttp://www.blogger.com/profile/18377795706095031064noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-2641318891461450541.post-80010237011220209182014-03-02T19:17:13.556-06:002014-03-02T19:17:13.556-06:00cleeland-there are 3 rises. After kneading,let ri...cleeland-there are 3 rises. After kneading,let rise, covered with a damp cloth for 1 to 1 1/2 hr. Punch down and let rise for about 30 min. After forming the loaves, the third rise is another 1-1 1/2 hrs. It's an all day thing. Perfect for being snowed in. <br />...but sorry you are snowed in on Mardi Gras.<br /><br />I've been putting a pan of water in the bottom of the oven to create steam. My husband uses a spray bottle of water to mist the inside of the oven every 10 minutes or so. The things we do to achieve that perfect loaf.Michelle Bhttps://www.blogger.com/profile/18377795706095031064noreply@blogger.comtag:blogger.com,1999:blog-2641318891461450541.post-73162587009143335852014-03-02T11:42:07.657-06:002014-03-02T11:42:07.657-06:00Stumbled on this as I'm snowed in (again) this...Stumbled on this as I'm snowed in (again) this winter during Mardi Gras season and thought i'd make some NOLA French. The "Lagniappe" recipe sounds interesting, but I'm confused on something: when you first mention the recipe, you indicate that it has THREE rising periods, but the actual presentation of the recipe only has two. Is that the correct recipe? Did I miss a rise?<br /><br />Be interesting to know if the NOLA bakers actually use shortening or lard. Now that I see the recipe, it makes sense, though, that shortening would combine with a lot of active yeast to make that fluffy inside we all know and love. The outside crust is typically from steam during the initial baking process--toss a cup or two of ice in the bottom of the oven when you put the loaves in to bake.cleelandhttps://www.blogger.com/profile/04266245867113572680noreply@blogger.comtag:blogger.com,1999:blog-2641318891461450541.post-22979964489686866602013-05-19T09:21:47.442-05:002013-05-19T09:21:47.442-05:00I loved the video about Po-boys I really have to g...I loved the video about Po-boys I really have to get to New Orleans... what an institution and your French Bread sounds so different from what we have in NY. Thanks again for sharing your town and your food. Diane Balchhttps://www.blogger.com/profile/13354023885009559689noreply@blogger.comtag:blogger.com,1999:blog-2641318891461450541.post-8205148579420966722013-05-18T23:17:17.597-05:002013-05-18T23:17:17.597-05:00Wow .... 1 tbsp of salt sounds like a lot to me to...Wow .... 1 tbsp of salt sounds like a lot to me too - but the proof is in, well, the bread! French Bread is one of my favorite breads to make because it is so easy and versatile to use! I would be curious of the outcome with your husband's suggestions :)<br /><br />Thanks for linking up at last week's Let's Get Social too :)Love Bakes Good Cakeshttps://www.blogger.com/profile/09447262336849919096noreply@blogger.comtag:blogger.com,1999:blog-2641318891461450541.post-5799754177680624412013-05-18T18:39:04.246-05:002013-05-18T18:39:04.246-05:00okay... these are some pretty fine looking loaves....okay... these are some pretty fine looking loaves... lots of air in 'em too and that's a good thing.<br />now, I still say it has something to do with the water, not meaning NOLA water but how the water is applied to the surface of the loaves toward the end of baking time... I mean, ya know the old trick of reheating a day old loaf by giving it a good splash of water over the top before it hits the oven makes for one fine, crusty loaf.. well, it just seems that would work toward the end of baking fresh bread too - but then, like I have told you before, I am not a baker... I must rely on the weekly truck that delivers Leidenheimer's golden loaves to usDrickhttps://www.blogger.com/profile/14978750236863104930noreply@blogger.comtag:blogger.com,1999:blog-2641318891461450541.post-5823071582115368492013-05-18T15:54:37.508-05:002013-05-18T15:54:37.508-05:00It certainly looks GREAT !!
I love eating french b...It certainly looks GREAT !!<br />I love eating french bread with lots and lots of butterWinniehttps://www.blogger.com/profile/08809780720677426776noreply@blogger.comtag:blogger.com,1999:blog-2641318891461450541.post-40218775857472931172013-05-18T06:49:14.995-05:002013-05-18T06:49:14.995-05:00What I wonder is how I did not think to eat French...What I wonder is how I did not think to eat French bread while I was in NOLA! Guess I'll have to try a DIY version!Joannehttps://www.blogger.com/profile/17133232352924060797noreply@blogger.comtag:blogger.com,1999:blog-2641318891461450541.post-4947106687524116432013-05-17T19:52:05.079-05:002013-05-17T19:52:05.079-05:00So now I'm laughing because I totally wrote a ...So now I'm laughing because I totally wrote a book. As if I'm an expert on bread making or something. Ha!Kimhttps://www.blogger.com/profile/08731435798319897025noreply@blogger.comtag:blogger.com,1999:blog-2641318891461450541.post-6766109448651779522013-05-17T19:51:11.155-05:002013-05-17T19:51:11.155-05:00The video has me thinking I need to plan a trip do...The video has me thinking I need to plan a trip down there where I eat po'boys for breakfast, lunch, and dinner. There are so many variations! <br /><br />All that aside, I'm thinking you might want to try the Tony's version with a bit more salt. If you were to eat the bread plain then I can see it being a bit too salty. However, if you're perfecting the perfect loaf of french bread in order to make killer homemade po' boys then a saltier bread might be just the thing. By the time you fill the bread with the goods it might not taste very salty at all.<br /><br />I definitely agree that there is something to the whole humidity/below sea factor concept. I also wonder if the water has something to do with it? You know how they say the NYC water makes the best pizza crust? Maybe the NOLA water makes for awesome french bread?Kimhttps://www.blogger.com/profile/08731435798319897025noreply@blogger.comtag:blogger.com,1999:blog-2641318891461450541.post-1126276015206963142013-05-17T17:18:29.392-05:002013-05-17T17:18:29.392-05:00It does look good, but interesting that it uses sh...It does look good, but interesting that it uses shortening. <br />Thanks for sharing on Foodie FridayAdelina Priddishttps://www.blogger.com/profile/00357595907484277656noreply@blogger.comtag:blogger.com,1999:blog-2641318891461450541.post-28834224902748354362013-05-17T12:07:16.839-05:002013-05-17T12:07:16.839-05:00This comment has been removed by a blog administrator.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2641318891461450541.post-19072253001688728392013-05-17T06:44:29.904-05:002013-05-17T06:44:29.904-05:00I am impressed ! I think I would 1/2 the salt, or ...I am impressed ! I think I would 1/2 the salt, or most times I omit from recipes, however bread you probably couldn't. I wish I could make bread as lovely as you. 3 x for rising? very time consuming.Cindy@NorthofWiartonhttps://www.blogger.com/profile/00262513991016475701noreply@blogger.comtag:blogger.com,1999:blog-2641318891461450541.post-39111765291636077382013-05-16T22:34:26.161-05:002013-05-16T22:34:26.161-05:00you are on the road to perfecting ityou are on the road to perfecting itchow and chatterhttps://www.blogger.com/profile/04225995063075911644noreply@blogger.comtag:blogger.com,1999:blog-2641318891461450541.post-91492973047244272672013-05-16T22:18:26.424-05:002013-05-16T22:18:26.424-05:00Looks delicious! I think I'll have to pin this...Looks delicious! I think I'll have to pin this. I enjoy making bread-related products. :)Beccahttps://www.blogger.com/profile/00868699575132758063noreply@blogger.com