My Bread The Revolutionary No-Work, No-Knead Method

My Bread The Revolutionary No-Work, No-Knead Method by Jim Lahey, published by W. W. Norton, Incorporated in 2024.

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.

A lovely addition to your coffee table or bookshelf, and a thoughtful gift for anyone who loves food and cooking.

• Author: Jim Lahey
• Publisher: W. W. Norton, Incorporated
• Year: 2024
• Pages: 240
• ISBN: 9781324076506