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Description
My Bread: The Revolutionary No-Work, No-Knead MethodWhen he wrote about Jim Lahey's bread in the New York Times, Mark Bittman's excitement was palpable: "The loaf is incredible, a fine bakery quality, European style boule that is produced more easily than by any other technique I've used, and it will blow your mind." Here, thanks to Jim Lahey, New York's premier baker, is a way to make bread at home that doesn't rely on a fancy bread machine or complicated kneading techniques. The secret to Jim Lahey's
When he wrote about Jim Lahey's bread in the New York Times, Mark Bittman's excitement was palpable: "The loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique I've used, and it will blow your mind." Here, thanks to Jim Lahey, New York's premier baker, is a way to make bread at home that doesn't rely on a fancy bread machine or complicated kneading techniques.
The secret to Jim Lahey's bread is slow-rise fermentation. As Jim shows in My Bread, with step-by-step instructions followed by step-by-step pictures, the amount of labor you put in amounts to 5 minutes: mix water, flour, yeast, and salt, and then let time work its magic--no kneading necessary. The process couldn't be more simple, or the results more inspiring. Here--finally--Jim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home.
Binding Type: Hardcover
Publisher: W. W. Norton & Company
Published: 10/01/2009
ISBN: 9780393066302
Pages: 222
Weight: 2.11lbs
Size: 10.50h x 8.08w x 0.84d
Award: IACP Crystal Whisk Award - Finalist
Review Citations: Booklist 09/15/2009 pg. 14
Publishers Weekly 09/21/2009 pg. 53
New York Times Book Review 12/06/2009 pg. 33
Publisher's Weekly Annex 09/14/2009
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