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

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.

Binding Type: Hardcover
Publisher: W. W. Norton & Company
Published: 10/01/2009
ISBN: 9780393066302
Pages: 222
Weight: 2.11lbs
Size: 10.50h x 8.08w x 0.84d
Award: IACP Crystal Whisk Award - Finalist

Review Citations: Booklist 09/15/2009 pg. 14
Publishers Weekly 09/21/2009 pg. 53
New York Times Book Review 12/06/2009 pg. 33
Publisher's Weekly Annex 09/14/2009