Wednesday, June 12, 2013

Sullivan Street Bread


3 cups flour
1/4 t yeast
1 1/4 t salt
1 1/2 cups water

Mix all of the dry ingredients in a medium bowl. Add water and incorporate 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 plaxtic wrap and let the dough rest 12 hours at room temperature.
After 12 or more hours, remove the dough from the bowl and fold once or twice. Lt the dough rest 15 minutes in the bowl or on the work surface.
Next, shape thedough into a ball. Generously coat a cotton towel with flour. Cover the dough with a cotton towl and let rise 1-2 hours at room temperature until more thn doubled in size
Preheat oven to 450-500 degrees. Place the pot in th oven at least 30 minutes prior to baking to preheat. Once the ghough has more than doubled in volume, remove the pot from the oven and place the dough in th pot seamside up. Cover with the lid and bake 30 minutes. Then remove the lied and bak 15-30 minues uncoverd, until the liaf is nicely bronwed.
Cool on a wire rack.

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