Sullivan Street Bakery Bread Recipe

Name: Sullivan Street Bakery Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Baking the Perfect Loaf of Bread at Home; Formula and Process created by Jim Lahey, owner of Sullivan St Bakery; Formula:; 3 cups (430g) flour; 11/2 cups (345g or 12oz) water; 1/4 teaspoon (1g) yeast; 11/4 teaspoon (8g) salt; olive oil (for coating); extra flour, wheat bran, or cornmeal (for dusting); Equipment:; Two medium mixing bowls; 6 to 8 quart pot with lid (Pyrex glass, Le Creuset cast iron, or ceramic); Wooden Spoon or spatula (optional); Plastic wrap; Two or three cotton dish towels (not terrycloth)

Servings: persons

Baking the Perfect Loaf of Bread at Home
Formula and Process created by Jim Lahey, owner of Sullivan St Bakery
Formula:
3 cups (430g) flour
11/2 cups (345g or 12oz) water
1/4 teaspoon (1g) yeast
11/4 teaspoon (8g) salt
olive oil (for coating)
extra flour, wheat bran, or cornmeal (for dusting)
Equipment:
Two medium mixing bowls
6 to 8 quart pot with lid (Pyrex glass, Le Creuset cast iron, or ceramic)
Wooden Spoon or spatula (optional)
Plastic wrap
Two or three cotton dish towels (not terrycloth)

1
Mix all of the 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 the bowl with plastic wrap and let the dough rest 12 hours at room temperature (approx. 65-72u00b0F).
2
Remove the dough from the bowl and fold once or twice. Let the dough rest 15 minutes in the bowl or on the work surface. Next, shape the dough into ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal; 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.
3
Preheat oven to 450-500u00b0F. 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

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Baking the Perfect Loaf of Bread at Home, Formula and Process created by Jim Lahey, owner of Sullivan St Bakery, Formula:, 3 cups (430g) flour, and more.

Yes, Sullivan Street Bakery Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sullivan Street Bakery Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions