The Sullivan Street Bakery Cookbook

by Jim Lahey, Maya Joseph (Editor)

Overview

From the bestselling author of My Bread: A clear, illustrated guide to making sourdough and the Italian-inspired café dishes from one of Manhattan’s best bakeries.

Founded in 1994, Sullivan Street Bakery is renowned for its outstanding bread, which graces the tables of New York’s most celebrated restaurants. The bread at Sullivan Street Bakery, crackling brown on the outside and light and aromatic on the inside, is inspired by the dark, crusty loaves that James Beard Award–winning baker Jim Lahey discovered in Rome.

Jim builds on the revolutionary no-knead recipe he developed for his first book, My Bread, to outline his no-fuss system for making sourdough at home. Applying his Italian-inspired method to his repertoire of pizzas, pastries, egg dishes, and café classics, The Sullivan Street Bakery Cookbook delivers the flavors of a bakery Ruth Reichl once called “a church of bread.”

Product Details

ISBN-13:	9780393247282
Publisher:	Norton, W. W. & Company, Inc.
Publication date:	11/07/2017
Pages:	240
Sales rank:	181,613
Product dimensions:	8.10(w) x 10.10(h) x 0.80(d)

About the Author

Jim Lahey’s innovative no-knead bread recipe ignited a worldwide home-baking revolution when it was first published in the New York Times in 2006. The owner of the Sullivan Street Bakery and the author of My Pizza and The Sullivan Street Bakery Cookbook, Lahey has won two James Beard Awards, including the inaugural Outstanding Baker Award. He lives in New York City.

Table of Contents

1 Sullivan Street 11

2 Baking with Sourdough 19

Ingredients 28

Equipment 31

A Baker's Reference 35

3 Making A Starter 41

A simple liquid starter 43

A faster liquid starter 44

Refreshing the starter 47

"Jim's biga" - a stiff starter 51

Making more biga 53

4 Sullivan Street Breads 55

Pane al latte - milk bread 58

Pane di lino - golden flax bread 63

Pizza bianca alia romana, version 1 - Handmade Pizza with Salt and Olive Oil, As Made in Rome 65

Pane toscano - Tuscan bread 71

Pane pugliese - pugliese-style bread 76

Ciabatta - open, airy slipper loaves 85

Pane bianco - simple no-knead white sourdough 89

Truccio saré - whole wheat sourdough 93

Faster truccio - whole wheat sourdough 97

Multigrani - seed and grain bread 99

Hamilton buns -sweet whole wheat 101

Whole wheat pita bread 105

No-knead, naturally leavened brioche - a light and buttery bread 107

"wastED" bread - bread from bread 112

5 Sullivan Street Pizza 115

Pizza bianca alia romana, version 2 118

Capicola - capicola pizza with fermented chile peppers 121

Mele e finocchio - apple-fennel pizza 124

Carota - carrot pizza with Clementines and olives 127

Asparagus pizza 129

6 Breakfast at the Bakery 131

Uovo in coppetta - poached eggs and toast 133

Panini d'uovo -egg sandwiches 138

Tortino di crusca - bran and blackberry muffins 140

Torta d'olio d'oliva - orange olive-oil cake 142

Oianda - banana chocolate-chip cake 145

Spirali di cannella - cardamom cinnamon buns 147

Chocolate swirl brioche loaf 150

Bomboloni - Italian doughnuts 153

Crema pasticcera - vanilla pastry cream 156

Cornetti - no-knead sourdough croissants 157

Budino di mele e pane - apple bread pudding 160

7 Slow-Cooking and Roasting 163

Pasilla agresivo - chili 165

Pasta al forno - oven-baked pasta 167

I'amico di polio - Roasted Japanese Turnips 170

Le patate arrosto al aglio - garlic roast potatoes 171

Polio arrosto - roast chicken 172

Punta di petto di tè - brisket braised in black tea 174

Roast beef with smoked paprika 179

8 Sandwiches, Salads, and Condiments 181

Sandwiches 182

Panini di ceci - chickpea fritter and tahini sandwiches 183

Panini di polio postmoderno - chicken, avocado, and kimchi sandwiches 185

Tramezzini di polio - chicken club sandwiches 187

Panini di petto - braised brisket sandwiches with slaw 188

Panini di manzo - roast beef sandwiches with spicy mayo 190

Salads and Condiments 191

Apple-celery salad 193

Tomato and arugula salad 194

Quick-pickled red onions 195

Quick-pickled fennel 196

Original mustard - lacto-fermented mustard 197

Lacto-fermented chile peppers - natural Sriracha 198

Cetrioli - Lacto-Fermented Cucumber Pickles 200

Pomodori secchi al forno - oven-dried tomatoes 201

9 Dolci 203

Scozzese-shortbread cookies 205

Caprino - Goat Cheese and Rhubarb Cookies 207

Ossi di morti -bones of the dead 208

Colpa degno - Flourless Triple-Chocolate Cookies 211

Ciambella - ring cake 212

Crostata integrali -Tart Crust with Whole wheat 215

Crostata di marmalata - quick tart with marmalade or jam 216

Crostata di ricotta - tart with ricotta, orange, and chocolate chips 218

Pinolata - pine nut and custard pie 220

Focaccia fiorentina - brioche with Cream 223

Panettone -a grand bread 225

Resources 230

Acknowledgments 231

Index 232

Interviews

"Unlike some other, very technical bread books, the tone... is warm, encouraging, funny—sometimes even striving for poetic—as much as it is educational.... But beyond the purple prose are excellent recipes with exacting instructions. For the crisp-crusted, nicely oily pizza bianca, you’ll know that the dough has been kneaded enough when it is trying to climb up the mixer paddle. Helpful visual cues like this abound.”—Melissa Clark, The New York Times

Editorial Reviews

07/17/2017
New Yorkers are likely familiar with Sullivan Street Bakery, one of N.Y.C.’s best sources for terrific breads and baked goods. And Sullivan Street founder Jim Lahey’s profile got a significant boost from 2010’s My Bread, which detailed his innovative and surprisingly simple no-knead bread-making technique and inspired thousands of home bakers. Here, Lahey takes readers behind the counter to show how many of the bakery’s famous products are crafted and created, not infrequently with the same fuss-free approach that has already endeared Lahey to so many. Focusing on Italian breads, Lahey begins with the starter, the funky foundation of sourdough, used in basic loaves such as pane Toscano and Pugliese. He then moves on to must-try recipes for pizza dough and hamburger buns, as well as instructions for a no-knead brioche and croissant. Each recipe is clearly and concisely communicated, often accompanied by images of key stages or techniques in the baking process to ensure home bakers stay on track and that the finished product turns out as expected. Once the baking is done, Lahey and Joseph give readers a litany of ways to put their products to use in dishes such as apple-fennel pizza, cardamom cinnamon buns, and a chickpea fritter and tahini sandwich. The authors even offer ways for readers to repurpose their mistakes into an entirely new loaf. Those unfamiliar with Lahey’s previous work won’t be left in the dust, as this cookbook reiterates the tenets of its predecessor, condensing them and expanding their range and practicality. A terrific addition to the bread-making canon. (Nov.)

Publishers Weekly

"Unlike some other, very technical bread books, the tone…is warm, encouraging, funny—sometimes even striving for poetic—as much as it is educational…But beyond the purple prose are excellent recipes with exacting instructions."

The New York Times - Melissa Clark

"Little wonder the mastermind behind a book about the food you want to eat every day is by the same guy who’s been teaching us about the bread we want to eat every day. These recipes are simple, accessible, and endlessly pleasing. Jim’s done it again."

Dan Barber

"The gift of flawless bread at home, every time…The beloved baker is back with a (strikingly illustrated) look at how many of his bakery’s most celebrated breads are crafted."

Parade

"I always look forward to my visits to Sullivan Street Bakery. Their quality and purity is uncompromising, and I am surprised by something new and wonderful every time."

Alice Waters

"Jim Lahey, who with his no-knead insights changed home baking forever, explores bread-based ‘cucina povera,’ the simple cooking of Italy in this creative, easy-to-use cookbook."

Mark Furstenberg

"Jim Lahey is best known for his no-knead method of baking bread. He’s also behind New York’s fantastic Sullivan Street Bakery, where you can get a chickpea-fritter sandwich so good it will make you cry. That recipe is here, as are ones for apple-fennel pizza, brisket braised in black tea, and orange olive-oil cake. But more than anything, the book is a deeper dive into (mostly) no-knead bread-making, this time using sourdough starters."

Boston Globe