My Bread

My Bread

The Revolutionary No-work, No-knead Method

Book - 2009
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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.
Publisher: New York : W.W. Norton & Company, 2009
ISBN: 9780393066302
Branch Call Number: 641 .815 LAH
Characteristics: 222 p. :,col. ill
Additional Contributors: Flaste, Richard

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JDC
Dec 01, 2013

I use his standard bread recipe for a lot of my breads now, and it is always excellent. I found he was a bit rigid regarding other techniques, but his recipes are very good.

b
bsevertsen
Dec 09, 2010

Lovely, simple bread recipes and who knew a beet sandwich could be so delicious. Wonderful new ideas!

2
22950009541673
Mar 18, 2010

Recipes for bread, pizza, sandwiches, panini and using up stale bread. I collected several ideas from the book.

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