Rotate the baking sheets halfway through the baking time (top to bottom, bottom to top). Meanwhile, combine all the ingredients for the remoulade sauce in a blender or food processor. When done, remove pork and shred with two forks. Place the risen loaves in the oven and bake them for 30 minutes, or until they're deep golden brown. Rub mixture over pork and place in a lightly greased slow cooker.
While the loaves are rising, place racks in the center and upper third of your oven and preheat to 375☏. Cover with greased plastic wrap and let them rise for 1 hour. Flatten the logs slightly they should be a bit less round than a typical baguette, with more interior surface area for sandwich fillings. Place on two parchment-lined baking sheets, putting two on each pan. Roll each piece of dough into a 16" x 3" log. The plastic wrap will keep any waiting dough soft and moist as you shape the loaves. Let the dough rest for 15 minutes, then shape each piece into a ball and cover with greased plastic wrap, while you prepare a clean, lightly floured (or lightly greased) work surface. Recipe courtesy of The American Culinary Institute Cookbook. Allow it to rise in a draft-free place for 1 to 1 1/2 hours.Īfter the first rise, deflate the dough and divide it into four equal pieces. New Orleans Oyster Po Boy With Remoulade. Return the dough to the bowl and cover with plastic wrap. Lightly coat the mixing bowl with cooking spray or oil. Blog Why is salt important in yeast bread? A staple of Louisiana cuisine, a poboy can take on a variety of fillings, from simple ham and cheese to more decadent fried seafood.