The Pasta Madre Guys @thepastamadreguys - Tumblr Blog

Very very nice, must be fantastic😋😋

Whole wheat sourdough (Simple sourdough based on Jim Lahey’s recipe from The Sullivan Street Bakery Cookbook)

This is becoming our “go to” bread.

Sept. 16, 2020

Truccio Saré

Whole wheat sourdough (Simple sourdough based on Jim Lahey’s recipe from The Sullivan Street Bakery Cookbook)

September 11, 2020

#baking #pasta madre #jim lahey recipe #sourdough #the sullivan street bakery cookbook #sourdough baking #biga #sourdough bread #the sullivan street bakery nyc #whole wheat #whole wheat flour

Sourdough with saffron and fennel seed

Based on Hobbs House Bakery simple white sourdough recipe (with added spices)

460g (2 and 3/4 cups) unbleached all-purpose flour

300g sourdough starter (150g A/P flour, 150g water and one tbsp sourdough fermented overnight)

230g water (1 + 1/3 cup) (room temp)

10 sea salt (1 and 1/8 tsp)

1 tsp saffron (finely ground)

1 tsp fennel seeds (finely ground)

Baked in preheated Dutch oven at 500F (20 min covered, then 20 min uncovered)

On the same day I baked a 2nd loaf, but instead of using saffron, I used turmeric powder. Suprisingly, they both came out with an almost identical bright yellow color (see photos in separate post). I’m familiar with saffron being used in the yellow rice of Spanish paella. I picked up this saffron during a trip to Thessaloniki, Greece last year.

August 23, 2020

#bread #sourdough #saffron #fennel seed #sourdough starter #pasta madre #yellow bread

Pizza bianca alla Romana

Recipe according to Jim Lahey’s book: The Sullivan Street Bakery Cookbook

Pizza #1

Soppressata and prosciutto (recipe called for Capicola cured ham which we did not have), chili sauce (sriracha), prosciutto, mascarpone, olives, fennel)

Pizza #2

Fresh mozzarella, tomato sauce, oregano, black pepper (and a few slices of prosciutto, and one corner with black truffles)

This was my second attempt at this recipe (actually any type of pizza). The book has other recipes for pizzas based on this with different toppings such as

Capicola (capicola cured pork, chili peppers, mascarpone, olives, fennel)

Mele e Finnocchio (fennel, brie, apples, pancetta)

Carota (carrots, cream cheese, clemintines)

Asparagus pizza (asparagus, brie)

September 5, 2020

#pizza bianco #pizza #jim lahey #the sullivan street bakery cookbook #baking

Sourdough with turmeric and fennel

Simple white sourdough

Based on Hobbs House Bakery recipe (with added spices)

400g (2 and 3/4 cups) unbleached all-purpose flour

60g whole wheat flour

300g sourdough starter (150g A/P flour, 150g water and one tbsp sourdough fermented overnight)

230g water (1 + 1/3 cup) (room temp)

10 sea salt (1 and 1/8 tsp)

2 tsp turmeric

1 tsp fennel seeds (ground)

Baked in preheated Dutch oven at 500F (20 min covered, then 20 min uncovered)

The added spices brought out the bright yellow color and fragrant fennel aroma

August 30, 2020

#turmeric #fennel #sourdough bread #bread #baking #pasta madre #yellow bread

Light golden flaxseed bread

Simple sourdough based on Hobbs House Bakery recipe (with addition of 60g golden flaxseed meal)

August 23, 2020

Light wholewheat bread

Recipe based on Hobbs House Bakery

Just a touch of whole wheat flour (60g) makes a difference (the rest was all-purpose flour).

August 23, 2020

#sourdough bread #whole wheat #baking #sourdough starter #pasta madre

Pane Bianco

Simple no-knead white sourdough bread

Recipe according to Jim Lahey’s book: The Sullivan Street Bakery Cookbook

400g (2 and 3/4 cups) unbleached all-purpose flour

300g water (1 + 1/3 cup) (room temp)

8g sea salt (1 and 1/8 tsp)

20h biga (naturally fermented dough)

Baked in preheated Dutch oven at 500F (40 min covered, then 5-10 min uncovered)

This was my first attempt at baking this specific version of the recipe, but I’ve been baking Jim Lahey’s famous no-knead recipe (without sourdough) for many years. It was the fool-proof recipe that got me hooked on baking bread.

August 20, 2020

#Pane bianco #white sourdough bread #Recipe by Jim Lahey #The Sullivan Street Bakery NYC #The Sullivan Street Bakery Cookbook #Sourdough baking #sourdough #biga fermented dough #biga #bread #baking #pasta madre

This is a traditional Croatian bread made in my wood burning oven using the traditional Croatian Peka (a solid cast iron bell for the lack of a better term) the Peka is preheated in the hot oven, then literally covered with ambers hot ambers, and baked for 30 to 40 minutes, the end result is an amazingly flavored bread, moist and yet crunchy, not to be confused with bread made in a cast iron Dutch oven.

#Todays bread Peka bread #Made with the traditional Croatian traditional Peka

Whole wheat pita bread

Recipe according to Jim Lahey’s book: The Sullivan Street Bakery Cookbook

Olive oil for the bowl

325g (1 and 1/2 cups) water (room temp)

400g whole wheat flour (King Arthur brand)

6g sea salt (1 tsp)

5g sugar (1 tsp)

10g biga (naturally fermented dough; note: you could use instead 1g (1/3 tsp instant yeast or liquid sourdough starter)

Baked on preheated corderite baking stone at 500F (1 and a half minute on first side until the pita puffs up, and 1 minute on the other side until pita puffs up)

This was my first attempt at baking pita bread. The author of the recipe recommends whole wheat flour for the added taste, but you could also use regular all-purpose flour instead.

August 16, 2020

#whole wheat pita bread #pita bread #Jim Lahey Recipe #The Sullivan Street Bakery Cookbook #The Sullivan Street Bakery NYC #sourdough #baking #biga #sourdough baking #pasta madre

Pane Toscano

Tuscan bread

Recipe according to Jim Lahey’s book: The Sullivan Street Bakery Cookbook

400g (2 and 3/4 cups) unbleached all-purpose flour

270 water (1 cup + 1 tbsp) (room temp)

3g sea salt (1/2 tsp)

1.5g (1/2 tsp) fast-acting instant yeast

75g biga (naturally fermented dough)

Baked in preheated Dutch oven at 380F (55 min covered)

This was my first attempt at baking a Tuscan bread! A low hydration dough!

Purists will say that no salt is allowed but I followed Jim Lahey’s advice to add just a touch of salt to bring out the flavor!

August 14, 2020

#Pane Toscano #Tuscan bread #Jim Lahey Recipe #sullivanstreetbakerynyc #The Sullivan Street Bakery Cookbook #Bread #Sourdough bread #Sourdough #Pasta madre #Baking #Biga

Pane Pugliese

Pugliese-style bread

Recipe according to Jim Lahey’s book: The Sullivan Street Bakery Cookbook

295g (2 cups) unbleached all-purpose flour

250g water (1 cup + 1 tbsp) (room temp)

8g sea salt (1 and 1/8 tsp)

1g (1/3 tsp) fast-acting instant yeast

75g biga (naturally fermented dough)

Baked in preheated Dutch oven at 500F (15 min covered, and 15 min uncovered)

This was my first attempt at this recipe. It came out nicely as described... a very high hydration dough! The book gives 2 methods: one by hand and the other with a stand mixer. I went with the stand mixer method. As an added touch I ground up 1 tbsp of Farro (spelt) grain, sifted it to keep the bran, and dusted the top of the loaf with it (the recipe calls for wheat bran but sometimes you need to improvise!)

August 12, 2020

#Pane Pugliese #bread #baking #sourdough #pasta madre #biga #Jim Lahey recipe #The Sullivan Street Bakery Cookbook #The Sullivan Street Bakery #sourdough bread #Pugliese-style bread

Focaccia morbida con yogurt Greco (Soft focaccia with Greek yogurt)

Ciabatta

Recipe according to Jim Lahey’s book: The Sullivan Street Bakery Cookbook

300g (2 cups) unbleached all-purpose flour

280g water (1 1/4 cup) (room temp)

7g sea salt (1 tsp)

2g (2/3 tsp) fast-acting instant yeast

50g biga (naturally fermented dough)

Makes two loaves (I actually split it into 3 loaves due to the size of my Dutch oven)

Baked 20 min in preheated Dutch oven

This was my first attempt at this recipe (actually any type of ciabatta).

August 8, 2020

#ciabatta #ciabatta bread #Jim Lahey recipe #The Sullivan Street Bakery Cookbook #bread #sourdough #sourdough starter #biga #high hydration dough #wet dough

Pizza bianca alla Romana

Recipe according to Jim Lahey’s book: The Sullivan Street Bakery Cookbook

400g unbleached all-purpose flour (Turkish brand Ipek)

350g water (room temp)

5g sugar

5g sea salt

100g biga (naturally fermented dough; the book has an alternative recipe that uses 2g instant yeast instead, I’m also sure you could use sourdough starter)

Olive oil and salt (for drizzling)

Makes two 12-inch pizzas

Baked 13-15 min on preheated corderite baking stone at 500F

This was my first attempt at this recipe (actually any type of pizza). The book has other recipes for pizzas based on this with different toppings such as:

Capicola (capicola cured pork, chili peppers, mascarpone, olives)

Mele e Finnocchio (fennel, brie, apples, pancetta)

Carota (carrots, cream cheese, clemintines)

Asparagus pizza (asparagus, brie)

August 7, 2020