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

By Jim Lahey

My Bread: The Revolutionary No-Work, No-Knead Method Leisure, Home & Garden

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

- Used - very good
Description
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.
Product details
Edition:
illustrated
Number of Pages:
224
Release Date:
2009-10-05
Publication Date:
2009-10-31
Publisher:
Blue Guides Limited of London
Languages:
Original: English
ISBN10:
0393066304
ISBN13:
9780393066302
GPSR Manufacturer Reference:
[email protected]
Weight:
946 g
Height:
212 cm
Width:
263 cm
Thickness:
32 cm
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