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

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

<p><strong>Jim Lahey’s "breathtaking, miraculous, no-work, no-knead bread" (<em>Vogue</em>) has revolutionized the food world.</strong></p><p>When he wrote about Jim Lahey’s bread in the <em>New York Times</em>, 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.</p><p>The secret to Jim Lahey’s bread is slow-rise fermentation. As Jim shows in <em>My Bread</em>, 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.</p> color photos throughout