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My Bread: The Revolutionary No-Work, No-Knead Method | 
| Author: Jim Lahey
Creator: Rick Flaste
Publisher: W.W. Norton & Co.
Category: Book
List Price: $29.95
Buy New: $16.09
as of 11/22/2009 16:49 CST details
You Save: $13.86 (46%)
New (31) Used (5) from $16.09
Seller: Movies CDs & More
Rating:  15 reviews
Sales Rank: 259
Media: Hardcover
Pages: 224
Number Of Items: 1
Shipping Weight (lbs): 2.2
Dimensions (in): 10.1 x 8.1 x 1
ISBN: 0393066304
Dewey Decimal Number: 641.815
EAN: 9780393066302
ASIN: 0393066304
Publication Date: October 5, 2009
Availability: Usually ships in 1-2 business days
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Product Description
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. Witnessing the excitement that Bittman’s initial piece unleashed worldwide among bakers experienced and beginner alike, Jim grew convinced that home cooks were eager for a no-fuss way to make bread, and so now, in this eagerly anticipated collection of recipes, Jim shares his one-of-a-kind method for baking rustic, deep-flavored bread in your own oven.
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. Wait 12 to 18 hours for the bread to rise, developing structure and flavor; then, after another short rise, briefly bake the bread in a covered cast-iron pot.
The process couldn’t be more simple, or the results more inspiring. My Bread devotes chapters to Jim’s variations on the basic loaf, including an olive loaf, pecorino cheese bread, pancetta rolls, the classic Italian baguette (stirato), and the stunning bread stick studded with tomatoes, olives, or garlic (stecca). He gets even more creative with loaves like Peanut Butter and Jelly Bread, others that use juice instead of water, and his Irish Brown Bread, which calls for Guinness stout. For any leftover loaves, Jim includes what to do with old bread (try bread soup or a chocolate torte) and how to make truly special sandwiches.
And no book by Jim Lahey would be complete without his Sullivan Street Bakery signature, pizza Bianca—light, crispy flatbread with olive oil and rosemary that Jim has made even better than that of Italy’s finest bakeries. Other pizza recipes, like a pomodoro (tomato), only require you to spread the risen dough across a baking sheet and add toppings before baking.
Here—finally—Jim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home. color photos throughout.
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| Customer Reviews:
Showing reviews 1-5 of 15
 Fantastic bread recipe book November 20, 2009
Janet Murray (Parramatta, NSW Australia)
What a great book with superb recipes, and so well laid out with clear instructions in point form and also the measurements in both Imperial and Metric. Pictures are great also.
I have even adapted my own ingredients in some of the breads, and they work!
Great little anecdotes also by the author, it's like he's talking to you personally.
Amazing!!! November 20, 2009
H. Enright (West Los Angeles, CA, USA)
I'd recommend this to ANYONE who wants to make bread with no fuss. Better yet, I'd recommend it to anyone who doesn't know what they're missing by not making bread at home! Lahey cracked the code, his method is so simple and easy and makes amazing bread. YUMMMMMM
Perfect bread book November 20, 2009
Ernst Efendum (new york, ny USA)
I may as well get rid of the rest of my bread baking books. Lahey's book is full of incredible and inspiring recipes. If you want a simple, elegant method of cooking various kinds of breads that will entertain you (because they're so easy), don't hesitate and get this book. I know I'm inspired.
my bread November 19, 2009
Mick Reifert (South Dakota)
"My Bread" is a beautiful book with wonderful recipes. You can almost smell the bread baking. You almost feel guilty because you feel like the bread should be harder to make, like you are skipping something. I love the recipes, the explanations and step by step pictures are great.
Even I can bake bread now... November 18, 2009
D. Schonhoff (CA)
2 out of 2 found this review helpful
I love to cook and bake but I have always been pretty yeast-a-phobic. But I saw the author, Jim Lahey, demonstrate his technique on the "Martha Stewart" show, and I was intrigued. I had a dinner party coming up, and knowing I was cooking everything else from scratch, and that I usually purchase artisan-type breads for nice dinners, I thought I would try the basic recipe that I found on his website. Well, I was hooked! I ordered the book on Amazon so that I could try his olive bread ~ oh, my goodness! I baked two loaves of olive bread and two loaves of the one with beer & buttermilk, and my guests were very impressed! I have since tried the cheese bread as well, and have a few friends who are going to become bread makers now, too! Not only is the method easy for a novice baker, but it is foolproof! You really can't ruin this bread! One tip I would add is that I did have trouble during the second rise, with the dough sticking to the towel as it grew, so I just put parchment paper under the bread, dust it with flour, and that solves the problem...it also makes it easier to get the unbaked loaf into the dutch oven. I would say, if you love crusty, artisan bread, try this once and you will, no doubt, be hooked! ...enjoy!
Showing reviews 1-5 of 15
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