My bread : the revolutionary no-work, no-knead method

My bread : the revolutionary no-work, no-knead method

Jim Lahey, Rick Flaste

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Lahey’s “breathtaking, miraculous, no-work, no-knead bread” (Vogue) has revolutionized the food world. 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. color photos throughout click to read more

Year:
2009

Edition:
1st ed

Publisher:
W. W. Norton & Company

Language:
english

Pages:
222 / 224

ISBN 10:
0393066304

ISBN 13:
9780393066302

File:
PDF, 121.01 MB