Sullivan Street Bakery Bread
Here at the kitchen, we are big fans of slow-rise bread recipes. 
They allow time for the flavors to develop in the dough. Since flavor
is our chief claim to fame, that’s a plus. Also, the slow-rise seems to
eliminate that taste of the yeast that comes with impatience about
waiting for the dough to rise. One of the most famous slow-rise recipes
comes from Jim Lahey at Sullivan Street Bakery in New York City. He likes
to use Warthog variety of whole wheat flour so we bought some Warthog
grain and milled it only as whole wheat flour. We’re still testing it
but, so far, we believe our current in-house red wheat – Buckskin – holds
its own against any of the hard red spring wheats we have tried so far.
Nonetheless, Jim has created a complex recipe for a hefty loaf and, indeed,
it is delicious – and so famous -- that we include it with all of our bread
recipes here. A simpler version appeared in the New York Times recently.
I made it and it was good.
At this moment, my favorite basic bread recipe is given here from Peter Berley’s “Modern Vegetarian Kitchen” book with his permission. I am experimenting with the ratio of whole wheat to white flour because I like it a little stronger. Try it and let us know what proportions of whole wheat: white work best in your kitchen.
As usual, we want you to notice that our flour is so highly sifted it may be necessary to add about 2 Tablespoons extra per cup. I often hold that extra flour aside and use it in the preparation to maintain the integrity of the original recipe.
Click Here for Basic No-Knead Bread Recipe
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Daisy Flours are milled by McGeary Organics
Lancaster, Pennsylvania 800-624-3279
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