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| Home > Goods > | Pane Panini Pizze Dolci |
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In addition to our Hell's Kitchen store, you can only buy genuine Sullivan St bread at:
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about the weights Because each piece of dough in our bakery is cut, weighed, and shaped by hand, the weight of the finished bread varies a bit from loaf to loaf. Listed here are the minimum weights for each type of bread. |
pane |
| A great loaf of bread starts with great dough. For this reason, here at Sullivan St Bakery we use a "no-knead" method of mixing combined with slow fermentation. The results speak for themselves! |
| Our two main doughs are pugliese and ciabatta |
| The pugliese dough is a combination of a natural leavening and the saccharomyces cerevisiae strain of yeast. Notice the likeness between the words saccharomyces cerevisiae and cerveza (the Spanish word for "beer"); this is an alcohol-producing strain of yeast. Jim Lahey cultivated our natural leavening in Tuscany, in a small farmhouse outside of the town of San Gimignano. It was started with the bloom of the leaves of cavolo nero. Pugliese dough is formed into a number of shapes and sizes: filone 1.1K pullman 800g pane pugliese 500g semi di sesamo 500g stirato 300g panino 60g paninetto 30g |
| The ciabatta dough is significantly more wet—even gooey—which accounts for the bread's exaggerated open crumb structure. It contains a slightly higher amount of salt than pugliese. Our ciabatta are oblong and slipper-shaped (ciabatta is Italian for "slipper"). They have a thin, light, golden crust and a malty, toasty, wheaten flavor. Ciabatta are ideal for sandwiches and also make an excellent table bread. We bake four sizes of ciabatta: grande 500g media 140g piccola 60g paninetto 30g |
| other breads we make include: |
| pan co’santi 500 g Round loaf with a dark chestnut-colored crust and medium crumb structure. Loaded with raisins and walnuts; the nuts give the bread its distinct rich color and deep nutty flavor. Freshly ground black pepper adds a bit of spice. (Please note the loaf may contain shell bits—chew carefully!) Flour, water, raisins, walnut pieces, cinnamon, ground black pepper, sea salt, yeast. panino co’santi 60g paninetto co’santi 30g |
| pane alle olive 500g Round loaf with a golden brown crust and an open, airy crumb with large pieces of green olive. Slightly sour, intense olive flavor resulting from the unique way the dough is put together. (Please note the loaf may contain bits of olive pit--—again, chew carefully!) Flour, water, whole green olives, sea salt, yeast, natural starter. panino alle olive 60g paninetto alle olive 30g |
| integrale 1.0K Round loaf with a chestnut- to mahogany-colored crust and a well-aerated, medium crumb structure; naturally leavened and whole wheat with a mild sour flavor and chewy texture. Excellent table and sandwich bread. Whole wheat flour, white flour, sea salt, natural starter. media integrale 500g panino integrale 60g paninetto integrale 30g |
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