New Orleans style Po Boy bread )French Bread)

Is there anyone who has a good formula for a REAL honest to goodness New Orleans style Po Boy bread.  This bread is the basis for the famous Po Boy sandwich.  P.S. I am not seeking a baguette recipe. Po Boy bread is long, like a baguette but thats where the similarities end. Po Boy bread is only made in and around New Orleans. Its crust is shatteringly crisp and paper thin. If I recall correctly it has a semi open crumb but no giant holes.  I also think it has  some ingredient that gives it a longer shelf life,  like maybe 8 hrs. Purchased locally, in New Orleans, it is about 20 24 inches long and is more puffy than a baguette. Also it has much less chew than a baguette. I have a number of different formulas but none of them are close to the real thing.  So, if you have a formula, recipe that you have made could you pls share it ?    Thank you.