My take on a basic French bread recipe from Lee Baileys New Orleans. This version adds flavor with a poolish and is more hydrated. A poolish is just part of the flour and water and a little yeast which ferments before the bread is made, adding flavor. Very good bread. Times listed dont include rising or proofing times.
This recipe was given to us by the popular Parkway Bakery & Tavern in New Orleans. Freshly fried oysters seasoned with a mix of garlic and cayenne are sandwiched between crusty bread and topped with crisp lettuce and tomato. See the recipe