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.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1.25 teaspoons Salt
- 0.25 teaspoons Instant yeast
- 1.5 cups Water
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, and instant yeast. Mix thoroughly to combine.
Add the water to the dry ingredients and stir until a rough, shaggy dough forms. The dough will be sticky, and that’s okay.
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.
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.
Prepare a piece of parchment paper by lightly dusting it with flour, then place the dough ball seam-side down onto the parchment.
Cover the dough with a clean kitchen towel and let it rise for another 1–2 hours, or until it has puffed up slightly.
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.
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.
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.
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
Calories |
0 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2950 mg | 128% | |
| Total Carbohydrate | 0.0 g | 0% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 0.0 g | ||
| Protein | 0.0 g | 0% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 0 mg | 0% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 0 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
