My Bread: The Revolutionary No-Work, No-Knead Method
$29.95
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 t
- Author: Lahey, Jim
- Binding: Hardcover
- Page Count: 224
- Publish Date: October 01, 2009
- ISBN10: 0393066304
- Language: English
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.
Author: Jim Lahey
Binding Type: Hardcover
Publisher: W. W. Norton & Company
Published: 10/01/2009
Pages: 224
Weight: 2.11lbs
Size: 10.50h x 8.08w x 0.84d
ISBN: 9780393066302
Language: English
| Author | Lahey, Jim |
|---|---|
| Binding | |
| ISBN10 | 0393066304 |
| Page Count | 224 |
| Published Date | October 01, 2009 |
| Language | |
| ISBN13 | 9780393066302 |
| Catalog Number | CF1334 |
Only logged in customers who have purchased this product may leave a review.
![Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook]](https://www.booksnthingswarehouse.com/wp-content/uploads/2024/07/img-6765-250x311.jpeg)
Reviews
There are no reviews yet.