The secret to acclaimed baker Jim Lahey’s bread is slow-rise fermentation. As he revealed in 2009 with the publication of his now-classic cookbook My Bread, the amount of labor you put in totals five minutes: mix water, flour, yeast, and salt, and then let time work its magic, no kneading necessary. Whether preparing Lahey’s basic loaf or a variation–a peanut butter and jelly bread, a pecorino cheese loaf, pancetta rolls, a classic Italian baguette–the process couldn’t be more simple, or the results more inspiring.
In the fifteen years since My Bread‘s publication, the no-knead bread technique has remained as life-changing as ever. Now, Lahey revisits his beloved cookbook and adds five never-before-published recipes, including a pistachio-goji bread and a foolproof way of making Panko breadcrumbs at home. Repackaged for a new generation, the 15th-anniversary edition of My Bread is as timely as ever, and will bring good bread making back into our lives–with minimal work.
Author: Jim Lahey
Binding Type: Hardcover
Publisher: W. W. Norton & Company
Published: 09/17/2024
Pages: 240
Weight: 2.15lbs
Size: 10.00h x 8.30w x 0.80d
ISBN: 9781324076506
Language: English
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