Sullivan Street Bakery Bread recipes - Yeast breads
This is the wheat version of the Recipe supplied by Sullivan Street Bakery and printed in the NY Times, this bread recipe so insanely brilliant - no sticky fingers, no doughy mess, no intricate measuring, no complicated kneading. Ever since he developed No-Knead Bread, I've been a big fan of Jim Lahey and now he's done it again.
Sullivan Street Bakery No Knead Wheat Bread
Provided by: Brandess
Total time: 750 minutes
Cook time: 30 minutes
Prep time: 720 minutes
Yields: 1 serving
Number of ingredients: 5
- 2 1/2 cups bread flour (I like Harvest King bread flour)
- 1/2 cup wheat flour
- 1/4 teaspoon instant yeast
- 3/4 tablespoon kosher salt (or 1 teaspoon table salt)
- 1 1/2 cups warm water
- Calories: 112 calories
- Fat: 0.3 grams
- Saturated Fat: 0.1 grams
- Cholesterol: 0 milligrams
- Sodium: 437.4 milligrams
- Carbohydrate: 23.5 grams
- Fiber: 1.3 grams
- Sugar: 0.1 grams
- Protein: 3.4 grams
- You will need a covered pot similar to a Dutch Oven; five-quart or larger made of cast iron, Pyrex, ceramic, enamel- anything that can safely go into a 450F oven.
- Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 8-12 hours on counter top.
- Shape & preheat: The dough will now be wet, sticky and bubbly. Oil your pot well, but do not allow any oil to be standing in the pot. With a wet spatula, dump the dough into your pot and nudge it into a ball shape. Let it nap for 2 hours. When you’ve got about a half hour left on the rise, preheat to 450°F.
- Bake: Your dough should have doubled in size. Cover the pot. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210°F Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes.
No Knead Bread | Bread Recipe
Sullivan Street Bakery's Recipe for Success
Sullivan Street Bakery Bread
Yields: 0 servings
Number of ingredients: 13
- 3 cups flour (I used all-purpose)
- 1½ cups water
- ¼ teaspoon yeast (I used rapid rise yeast)
- 1¼ teaspoon salt
- olive oil for coating
- extra flour, wheat bran or cornmeal for dusting
- two medium mixing bowls
- 6 to 8 quart pot with lid (glass, cast iron or ceramic)
- wooden spoon or spatula
- plastic wrap or Bee's Wrap
- 2 cotton dish towels
- Mix dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute. Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover with plastic wrap or Bee's Wrap and let the dough rise for at least 12 hours at room temperature.
- Remove the dough from the bowl and fold once or twice. You may need to add additional flour. Add just enough so the dough does not stick to your fingers. Let the dough rest 15 minutes in the bowl or on the work surface. Next, shape the dough into a ball. Generously coat a cotton towel with flour; place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size.
- Preheat oven to 450-500. Place the pot in the oven at least 30 minutes prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot seam side up. Cover with the lid and bake 30 minutes. Then remove the lid and bake 15-30 minutes uncovered, until the loaf is nicely browned.
Jim Lahey's (Sullivan Street Bakery) Pizza Bianca
Provided by: Galley Wench
Total time: 150 minutes
Cook time: 130 minutes
Prep time: 20 minutes
Yields: 2 servings
Number of ingredients: 6
- 3 cups all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon sugar
- 1 teaspoon instant dry yeast
- 3 tablespoons extra virgin olive oil
- 1 sprig fresh rosemary
- Calories: 873.5 calories
- Fat: 22.2 grams
- Saturated Fat: 3.1 grams
- Cholesterol: 0 milligrams
- Sodium: 1167.9 milligrams
- Carbohydrate: 145.4 grams
- Fiber: 5.5 grams
- Sugar: 2.1 grams
- Protein: 20.1 grams
- Combine flour, 1/2 teaspoon salt, sugar, and yeast in the bowl of an electric mixer, and slowly add 1 cup cold water.
- With dough hook (or mix by hand) mix on low speed until ingredients begin to combine, increase speed to medium-high, and continue to mix for about 10 minutes until the dough is smooth, elastic, and cleanly pulls away from the sides of the mixing bowl.
- Place dough in an oiled bowl, and allow to rest for 2 to 4 hours until it has doubled in size.
- Split the dough into halves, and form each into a log.
- Place each log on a generously floured surface, and allow it to rest until the formed dough doubles in size again, at least 1 hour.
- Put dough on a lightly floured baker’s peel.
- Dimple dough by pressing it down with your fingertips.
- Work the dough outward toward the edges of the peel until you reach your desired size and thickness, about 1/4 inch.
- Drizzle with remaining olive oil, rosemary and sprinkle with remaining salt.
- Place a baking stone, sometimes known as a pizza stone, in the oven.
- Set oven to broil, about 520 degrees (or in my case on high).
- Slide pizza onto the preheated baking stone with the baker’s peel.
- Bake until the bubbles range from golden to deep brown in color, (Jim says 10 to 12 minutes but in my case it was about 5-6 minutes,l guess mine was pretty thin) . . . suggest moving rack to the bottom of the oven).
- Serve immediately!