My Bread : The Revolutionary No-Work, No-Knead Method Hardback
by Jim Lahey
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.
- Format: Hardback
- Pages: 224 pages, color photos throughout
- Publisher: WW Norton & Co
- Publication Date: 05/10/2009
- Category: Cakes, baking, icing & sugarcraft
- ISBN: 9780393066302