Po Boy Bread Recipe - Food.com (2024)

• Poolish

• 150 g all-purpose flour (1 1/4 cup)
• 150 g water (2/3 cup at room temperature)
• ¹⁄₈ 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)
• 16 g table salt (scant tablespoon)

directions

• 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.