Po Boy Bread

Total Time: 48 mins Preparation Time: 30 mins Cook Time: 18 mins

Ingredients

• 150 g all-purpose flour (1 1/4 cup)
• 150 g water (2/3 cup at room temperature)
• 1/8 teaspoon instant yeast
• 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)

Recipe

• 1 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.
• 2 this can be used then or refrigerated for up to 3 days.
• 3 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.
• 4 cover bowl and let sit for 20 minutes.
• 5 add salt and knead for 8 to 10 minuts until smooth.
• 6 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.
• 7 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).
• 8 divide into 4 pieces. roll into baguettes about 16 inches long.
• 9 place on a floured cloth with folds to support the baguettes. cover with sprayed plastic film.
• 10 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).
• 11 score and bake in steam for 10 minutes. remove pan, rotate loaves, and bake for 8 more minutes until 205f internally.
• 12 remove to a cooling rack and allow to cool for 20 minutes before slicing.