By Jim Lahey
Lahey’s “breathtaking, incredible, no-work, no-knead bread” (Vogue) has revolutionized the nutrition world.
whilst he wrote approximately Jim Lahey’s bread within the New York Times, Mark Bittman’s pleasure used to be palpable: “The loaf is great, a fine-bakery caliber, European-style boule that's produced extra simply than by way of the other process I’ve used, and it'll blow your mind.” right here, because of Jim Lahey, New York’s most advantageous baker, is how to make bread at domestic that doesn’t depend on a complicated bread desktop or advanced kneading recommendations.
The mystery to Jim Lahey’s bread is slow-rise fermentation. As Jim indicates in My Bread, with step by step directions via step by step photos, the volume of work you install quantities to five mins: combine water, flour, yeast, and salt, after which permit time paintings its magic―no kneading helpful. the method couldn’t be extra basic, or the consequences extra inspiring. Here―finally―Jim Lahey provides us a cookbook that allows us to slot caliber bread into our lives at home.
colour photographs all through