By Jim Lahey
Lahey’s “breathtaking, incredible, no-work, no-knead bread” (Vogue) has revolutionized the nutrition world.
whilst he wrote approximately Jim Lahey’s bread within the New York Times, Mark Bittman’s pleasure was once palpable: “The loaf is very good, a fine-bakery caliber, European-style boule that's produced extra simply than via the other approach I’ve used, and it'll blow your mind.” the following, due to Jim Lahey, New York’s finest baker, is the way to make bread at domestic that doesn’t depend on a posh bread computing device or complex kneading ideas.
The mystery to Jim Lahey’s bread is slow-rise fermentation. As Jim indicates in My Bread, with step by step directions via 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 beneficial. the method couldn’t be extra easy, or the implications extra inspiring. Here―finally―Jim Lahey provides us a cookbook that allows us to slot caliber bread into our lives at home.
colour pictures all through
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Extra resources for My Bread: The Revolutionary No-Work, No-Knead Method