My Bread: The Revolutionary No-Work, No-Knead Method

by Jim Lahey

Hardcover, 2009


Call number

Baking - Bread -- LAH

Call number

Baking - Bread -- LAH


W. W. Norton & Company (2009), Edition: 1st Edition, 1st Printing, Hardcover, 224 pages


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.… (more)

Physical description

224 p.; 10.5 inches

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