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Started By
Message
Leidenheimer french bread
Posted on 4/7/21 at 7:39 am
Posted on 4/7/21 at 7:39 am
I need a good recipe for duplicating Leidenheimer's french bread for poboys. There is only one place here in DFW that I can go to and purchase it. They ship it in so it's expensive, and a pain to drive to.
I'd like to make some loaves myself and freeze them. The local grocers and bakers' bread is always either soft and mushy or too hard on the outside and chewy on the inside. I want to get that crispy flaky bite on the outside with a light airy interior that compliments the flavors of the remoulade, tomato, lettuce and oysters.
Any suggestions?
I'd like to make some loaves myself and freeze them. The local grocers and bakers' bread is always either soft and mushy or too hard on the outside and chewy on the inside. I want to get that crispy flaky bite on the outside with a light airy interior that compliments the flavors of the remoulade, tomato, lettuce and oysters.
Any suggestions?
11
Posted on 4/7/21 at 7:47 am to HubbaBubba
I do t think you can duplicate it.
Posted on 4/7/21 at 7:49 am to HubbaBubba
Why not buy the Leidenheimer and freeze it?
It's essentially impossible for the home baker to duplicate good French bread.
It's essentially impossible for the home baker to duplicate good French bread.
This post was edited on 4/7/21 at 7:50 am
Posted on 4/7/21 at 7:52 am to HubbaBubba
I've heard this a few times about trying to bake French Bread outside the N.O. area.
It's been said it is not very easy to get the same results due to our being below sea level and having pretty high humidity on a daily basis, and those two factors help make our French breads what they are.
Not sure if that's just an old wives tale or based on some fact.
It's been said it is not very easy to get the same results due to our being below sea level and having pretty high humidity on a daily basis, and those two factors help make our French breads what they are.
Not sure if that's just an old wives tale or based on some fact.
Posted on 4/7/21 at 7:54 am to KosmoCramer
quote:Because I'm a stubborn a-hole that has to fail at something to resign myself to accept my shortcomings
Why not buy the Leidenheimer and freeze it?
Posted on 4/7/21 at 7:58 am to HubbaBubba
quote:
Because I'm a stubborn a-hole that has to fail at something to resign myself to accept my shortcomings
The issue would be the lack of proper equipment. You need a commercial oven to get it right.
If you want to give something a go, you could try this as a starting point:
King Arthur Flour Recipe
ETA:
Also found this:
quote:
This recipe for New Orleans French Bread was published by the Times-Picayune and attributed to the G. H. Leidenheimer Baking Company:
Ingredients:
2 cups warm water (110 deg F)
2 tbsp sugar
2 tbsp dry granulated yeast
2 tbsp vegetable shortening
6-1/2 cups bread flour
1 tbsp salt
YIELD: 4 loaves
Preparation:
Place the 2 cups water in the bowl of a stationary mixer fitted with a dough hook. Add 1 tbsp sugar and sprinkle with the yeast. Allow to sit for about 15 minutes, until the mixture is bubbling. Add the remaining 1 tbsp sugar, the shortening and 5 cups of flour.
Mix until a dough starts to form. Add the salt and the remaining flour as needed until the dough forms a ball and pulls away from the sides of the bowl. Continue to knead with the dough hook for 10 minutes.
Turn the dough out onto a lightly floured board and knead by hand for a minute or two, until dough is smooth and elastic.
Return it to the mixing bowl, cover with plastic wrap, and set in a warm, draft-free corner to rise for 1 1/2 hours, or until doubled in size.
Punch the dough down, then divide it into four balls. Cover these with a clean dishtowel and let them rest for 15 minutes.
Form each ball into a 16-by-3-inch loaf. Place the loaves on baking sheets, cover them with a damp cloth and set aside to rise for 1-1/2 hours.
Preheat oven to 375 degrees. Gently place the fully risen loaves in the preheated oven and bake for about 30 minutes, until golden brown. Cool on racks.
This post was edited on 4/7/21 at 8:16 am
Posted on 4/7/21 at 8:22 am to KosmoCramer
I've made baguettes using a similar recipe and it does require a good bit of rising time so the air pockets form in the dough to give the finished product that light, airy texture.
One thing my recipe calls for is to spritz the oven with 3-4 sprays of water from a spray bottle right before you put the dough in to cook and that really helps in getting that nice crispy crust on the outside.
One thing my recipe calls for is to spritz the oven with 3-4 sprays of water from a spray bottle right before you put the dough in to cook and that really helps in getting that nice crispy crust on the outside.
Posted on 4/7/21 at 8:31 am to KosmoCramer
Thanks! 
I found their unbleached bread flour nearby and will stick to the recipe to try it out.
I found their unbleached bread flour nearby and will stick to the recipe to try it out.
Posted on 4/7/21 at 8:33 am to gumbo2176
quote:
gumbo2176
great tip! Thanks!Posted on 4/7/21 at 8:43 am to HubbaBubba
Here is a baguette baking box that may help you get closer to your desired crust:
Baguette Box
I've never used it, but I get great results on my boules when baking them in a cast iron dutch oven. This would be a similar concept.
Baguette Box
I've never used it, but I get great results on my boules when baking them in a cast iron dutch oven. This would be a similar concept.
Posted on 4/7/21 at 8:50 am to gumbo2176
quote:
It's been said it is not very easy to get the same results due to our being below sea level and having pretty high humidity on a daily basis, and those two factors help make our French breads what they are.
Certainly, humidity and temperature of the house will affect your product while baking. It’s possible to make French bread at home, but it’ll never be exactly the same as when it’s made somewhere else.
Another thing to remember, they are baking massive batches where you will be making a smaller batch. All of that makes a difference as well
Posted on 4/7/21 at 8:55 am to KosmoCramer
I've made the KA recipe a few times and have had good luck with it. Not exactly the same, but pretty dang close and worth doing. Definitely going to have to try the other recipe you posted
Posted on 4/7/21 at 9:05 am to gumbo2176
quote:
It's been said it is not very easy to get the same results due to our being below sea level and having pretty high humidity on a daily basis, and those two factors help make our French breads what they are.
that and the water I was told
Posted on 4/7/21 at 9:17 am to DomincDecoco
Ive been trying to perfect my homemade pizza crust and just cant seem to get it quite right. I wonder how well that Times Picayune recipe would work converted to a pizza crust. There seem to be a lot of similarities to the many recipes I have seen.
Posted on 4/7/21 at 9:29 am to DomincDecoco
quote:
It's been said it is not very easy to get the same results due to our being below sea level and having pretty high humidity on a daily basis, and those two factors help make our French breads what they are.
quote:Huh?
that and the water I was told
Posted on 4/7/21 at 9:30 am to HubbaBubba
quote:
HubbaBubba
If you duplicate, can you take photos and share detailed recipe because I have family that move north years ago and cannot duplicate.
Thank you
Posted on 4/7/21 at 9:30 am to gumbo2176
quote:
I've heard this a few times about trying to bake French Bread outside the N.O. area
You're exactly correct. If memory serves Leidenheimer themselves tried to open a bakery in Baton Rouge.
Not sure anyone knows exact reason but the air/humidity was different and the product wasn't the same and they gave up on the BR bakery. (I remember being told this, no actual research)
I have a buddy that says the same about some Chicago bread bakeries. Something about the unique blend of humidity, Salinity etc. of specific locations etc. plays a part in the baking process.
Posted on 4/7/21 at 9:34 am to KosmoCramer
quote:Wouldn't pre-heating a couple of small stainless steel bowls in the over, then adding an ice cube to each when you put the bread in serve the same purpose?
Here is a baguette baking box
Posted on 4/7/21 at 9:42 am to HubbaBubba
quote:
Huh?
Im not a baker, so dont take it as gospel
I was told that the type of water (hard or soft) matters, fermentation rates affecting the dough or something.
If anyone knows better please share
edit - Nola water is VERY hard
This post was edited on 4/7/21 at 9:46 am
Posted on 4/7/21 at 9:56 am to HubbaBubba
quote:
Wouldn't pre-heating a couple of small stainless steel bowls in the over, then adding an ice cube to each when you put the bread in serve the same purpose?
Personally, I don't even think the ice is necessary.
The benefit of that box is that it creates a decent seal by the looks of it, so the steam won't escape.
A bowl laying on top of a pan of some kind wouldn't probably allow for some retention of steam, but it may leak out.
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