I have been trying to reproduce the "french bread" found in New Orleans and used for po boy sandwiches. It has a light but very crunchy crust and is soft on the inside with a lot of holes. In France I found the bread fairly dense and chewy. In my last attempt I used KAF bread flour and a trace of ascorbic acid which came out nearly perfect as far. Dough was formed in a bread machine through the first rise. I became intrigued with the ability to refrigerate the dough, and am anxious to try. I see that you call out all purpose flour. Is the texture/flavor affected by the AP vs bread flour. Any comment on the ascorbic acid use in this bread. Thanks. Bread flour will produce the "chew" you are seeking - the higher gluten (12.7%) than all purpose flour (11.7%) helps with this. Ascorbic acid? Just a pinch is added for yeast growth - it helps the yeast work faster and longer. Irene @ KAF

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