Sullivan Street Bakery No-Knead Bread

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Sullivan Street Bakery No-Knead Bread

Postby lob » Monday Nov 24, 2008 5:07 am

http://au.youtube.com/watch?v=13Ah9ES2yTU

http://au.youtube.com/watch?v=4LaODcYSRXU


Adapted from Jim Lahey, Sullivan Street Bakery. NYC
Time: About 1½ hours plus 14 to 20 hours' rising

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups
water, and stir until blended; dough will be shaggy and sticky. Cover
bowl with plastic wrap. Let dough rest at least 12 hours, preferably
about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly
flour a work surface and place dough on it; sprinkle it with a little
more flour and fold it over on itself once or twice. Cover loosely
with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface
or to your fingers, gently and quickly shape dough into a ball.
Generously coat a cotton towel (not terry cloth) with flour, wheat
bran or cornmeal; put dough seam side down on towel and dust with more
flour, bran or cornmeal. Cover with another cotton towel and let rise
for about 2 hours. When it is ready, dough will be more than double in
size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450
degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel,
Pyrex or ceramic) in oven as it heats. When dough is ready, carefully
remove pot from oven. Slide your hand under towel and turn dough over
into pot, seam side up; it may look like a mess, but that is O.K.
Shake pan once or twice if dough is unevenly distributed; it will
straighten out as it bakes. Cover with lid and bake 30 minutes, then
remove lid and bake another 15 to 30 minutes, until loaf is
beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.
Broome Pale Ale. WA's Finest Craft Beer.
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Re: Sullivan Street Bakery No-Knead Bread

Postby FazerPete » Monday Nov 24, 2008 9:19 am

Saw this recipe for damper on the TV the other night and thought I'd give it a go. I did it using a dark porter I've got and it's very tasty.

300g SR Flour
200ml beer (preferably a yeasty one)
5g sugar
5g salt
1g herbs (whatever you like)

Mix all ingredients and knead the dough well
Leave to rest for 10-15 minutes
Shape into a loaf or cut into small rolls
Sprinkle with water, flour and more herbs

Cook on 200C for 20-30 minutes for the loaf or 12-15 minutes for the rolls
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Re: Sullivan Street Bakery No-Knead Bread

Postby lob » Monday Nov 24, 2008 9:32 am

Er, the temp is in Fahrenheit. Heat Oven to 230 C.
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Re: Sullivan Street Bakery No-Knead Bread

Postby roboscot » Sunday Oct 24, 2010 1:17 pm

I've used that Sullivan recipe for a couple of years. I double up the ingredients and add some carraway/sunflower/fennel/sesame/whatever you've got seeds and often some chopped herbs and sundried tomatoes, baked in a Romertopf clay pot.

Only difference is I put it in a cold oven and turn it to about 230. Take the lid off after 55mins and brown it up, beautiful.
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Re: Sullivan Street Bakery No-Knead Bread

Postby lob » Tuesday Oct 26, 2010 5:26 am

At least a half-hour before dough is ready, heat oven to 450
degrees


wtf, I don't know why I wrote that. I think I meant 450F. Silly. Yeah, around 230C. And yeah, place pot in oven with lid ON as it heats. The temp inside the pot will get a lot hotter than 230 though. I'll post some pics this week when I make some bread.
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