When he wrote about Jim Laheyās bread in the New York Times, Mark Bittmanās excitement was palpable: āThe loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique Iāve used, and it will blow your mind.ā Here, thanks to Jim Lahey, New Yorkās premier baker, is a way to make bread at home that doesnāt rely on a fancy bread machine or complicated kneading techniques.
The secret to Jim Laheyās 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 magicāno kneading necessary. The process couldnāt be more simple, or the results more inspiring. HereāfinallyāJim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home.
This book title, My Bread (The Revolutionary No-Work, No-Knead Method), ISBN: 9780393066302, by Jim Lahey, Rick Flaste, published by W. W. Norton & Company (October 5, 2009) is available in hardcover. Our minimum order quantity is 25 copies. All standard bulk book orders ship FREE in the continental USA and delivered in 4-10 business days.
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