My Bread: The Revolutionary No-Work, No-Knead Method
Lahey’s “breathtaking, dazzling, no-work, no-knead bread” (Vogue) has revolutionized the meals world.
whilst he wrote approximately Jim Lahey’s bread within the New York Times, Mark Bittman’s pleasure used to be palpable: “The loaf is awesome, a fine-bakery caliber, European-style boule that's produced extra simply than through the other process I’ve used, and it'll blow your mind.” right here, because of Jim Lahey, New York’s most effective baker, is the way to make bread at domestic that doesn’t depend on a posh bread computing device or complex kneading thoughts.
The mystery to Jim Lahey’s bread is slow-rise fermentation. As Jim exhibits in My Bread, with step by step directions by means of step by step photos, the quantity of work you install quantities to five mins: combine water, flour, yeast, and salt, after which enable time paintings its magic―no kneading worthy. the method couldn’t be extra basic, or the consequences extra inspiring. Here―finally―Jim Lahey supplies us a cookbook that allows us to slot caliber bread into our lives at home.
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