My Bread: The Revolutionary No-Work, No-Knead Method
Jim Lahey’s "breathtaking, miraculous, no-work, no-knead bread" (Vogue) has revolutionized the food world. 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.
- ISBN 13 : 0393541835
- ISBN 10 : 9780393541830
- Judul : My Bread: The Revolutionary No-Work, No-Knead Method
- Pengarang : Jim Lahey,
- Kategori : Cooking
- Penerbit : W. W. Norton & Company
- Bahasa : en
- Tahun : 2009
- Halaman : 354
- Open Library : http://openlibrary.org/books/OL29894966M/My_Bread
- Google Book : https://play.google.com/store/books/details?id=_dLgDwAAQBAJ&source=gbs_api
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Ketersediaan :
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 ...