Sullivan St Bakery Bread
Discover the magic of artisan baking at home with this Sullivan St Bakery Bread recipe, a no-knead bread sensation that relies on time and simplicity to deliver incredible results. With just four pantry staples—flour, salt, instant yeast, and water—this recipe yields a rustic loaf boasting a delightfully crisp crust and a soft, airy crumb. The secret lies in the slow, overnight fermentation, giving the bread its signature depth of flavor and chewy texture. Baked to perfection in a preheated Dutch oven, this foolproof technique creates bakery-quality results right in your kitchen. Perfect for slicing, toasting, or dipping, this homemade bread is a must-try for novice bakers and seasoned pros alike.
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Ingredients
- 3 cups All-purpose flour
- 1.25 teaspoons Salt
- 0.25 teaspoons Instant yeast
- 1.5 cups Water
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, salt, and instant yeast. Mix thoroughly to combine.
Step 2
Add the water to the dry ingredients and stir until a rough, shaggy dough forms. The dough will be sticky, and that’s okay.
Step 3
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest at room temperature (about 70°F/21°C) for 12–18 hours, or until the surface is dotted with bubbles and the dough has doubled in size.
Step 4
After the long fermentation, lightly flour a clean surface and pour the dough out onto it. Sprinkle a bit of flour over the top and gently fold the dough over itself a few times to shape it into a ball.
Step 5
Prepare a piece of parchment paper by lightly dusting it with flour, then place the dough ball seam-side down onto the parchment.
Step 6
Cover the dough with a clean kitchen towel and let it rise for another 1–2 hours, or until it has puffed up slightly.
Step 7
During the last 30 minutes of the rise, preheat your oven to 450°F (230°C) with a heavy-duty Dutch oven (with its lid) inside to heat up.
Step 8
When the dough is ready, carefully remove the hot Dutch oven from the oven. Using the parchment paper as a sling, transfer the dough (still on the parchment) into the Dutch oven. Cover with the lid.
Step 9
Bake the bread for 30 minutes with the lid on. Then, remove the lid and bake for another 15–20 minutes, or until the bread is deeply golden and has a crisp crust.
Step 10
Carefully lift the bread out of the Dutch oven using the parchment paper and let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
| Serving size | (7.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 0 |
| Total Fat 0g | 0% |
| Sodium 2950mg | 0% |
| Total Carbohydrate 0g | 0% |
| Protein 0g | 0% |
Source of Calories