By Jim Lahey
Lahey’s “breathtaking, awesome, no-work, no-knead bread” (Vogue) has revolutionized the meals world.
while he wrote approximately Jim Lahey’s bread within the New York Times, Mark Bittman’s pleasure used to be palpable: “The loaf is really good, a fine-bakery caliber, European-style boule that's produced extra simply than by way of the other strategy I’ve used, and it'll blow your mind.” the following, because of Jim Lahey, New York’s premiere baker, is how to make bread at domestic that doesn’t depend upon a posh bread desktop or advanced kneading concepts.
The mystery to Jim Lahey’s bread is slow-rise fermentation. As Jim indicates in My Bread, with step by step directions through step by step images, 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 important. the method couldn’t be extra easy, or the consequences extra inspiring. Here―finally―Jim Lahey offers us a cookbook that allows us to slot caliber bread into our lives at home.
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