Lear / Ritter family wiki

User Tools

Site Tools


Table of Contents


  • 3 cups flour
  • 1 5/8 cups water
  • 1 1/4 tsp salt
  • 1/4 tsp yeast


  1. Put dry ingredients in a large bowl. Mix until it forms a dough.
  2. Cover with a towel and let stand 12-36 hours.
  3. 2 hours before baking: gather into a ball with a smooth top; let sit.
  4. 30 minutes before baking: Place a large covered baking dish or covered pot in the oven, turn to 450F.
  5. Put parchment paper in pot, dump the dough on the parchment smooth side down. Cover and place in oven.
  6. Bake for 30 minutes with the lid on, then 15-25 minutes with the lid off. Bread is done when it sounds hollow.
  7. Let cool at least 10 minutes. Thin slicing is impossible.


Delicious bread. No fat except the butter you are certain to want to put on it as you eat it. Thin, crunchy/flaky crust; very moist, stretchy, bubbly interior. Not sure what to do with it other than eat it. This loaf size is about 1.5 lbs, which is just a little too large for two people to eat at breakfast, but not large enough to allow for leftovers. I'll try it again at a double batch.

recipes/breads/sullivan_street_bread.txt · Last modified: 2017/12/19 19:42 by admin

Donate Powered by PHP Valid HTML5 Valid CSS Driven by DokuWiki