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My Bread: The Revolutionary No-Work, No-Knead Method
Hardcover
Publisher Price: $29.95
ISBN13: 9780393066302
Publisher: W. W. Norton & Company
Published: Oct 1 2009
Pages: 224
Weight: 2.11
Height: 0.84 Width: 8.08 Depth: 10.50
Language: English
Awards: IACP Crystal Whisk Award
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.
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