Sullivan Street Bakery Bread
  • Ingredients
  • 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
  • Equipment
  • 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
  1. 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.
  2. 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.
  3. 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.
Recipe barely adapted from Sullivan Street Bakery
Recipe by Vegging on the Mountain at