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

From Strand Bookstore

Jim Lahey is the founder of the Sullivan Street Bakery. New York's premier baker has one overriding secret: slow-rise fermentation. As he demonstrates here, 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 necessay. 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! With chapters on variations, i.e., olive loaf, percorino cheese bread, and more.

From the Publisher

Outlines the author's method for creating no-knead, slow-rising artisanal breads in heavy preheated pots, sharing a variety of step-by-step recipes for such classics as a rustic Italian baguettes, the stirato, and pizza Bianca.

From the Publisher

Outlines the author's method for creating no-knead, slow-rising artisanal breads in heavy preheated pots, sharing a variety of step-by-step recipes for such classics as a rustic Italian baguettes, the stirato, and pizza Bianca.

More about the book

Sullivan Street Bakery owner Jim Lahey, best known for starting the remarkable no-knead bread revolution, has written a full expose on his fabulous method. Accompanied by very clear, detailed instructions and photographs, Lahey shows the incredible simplicity of putting four ingredients in a bowl, stirring them, and then letting them sit for 12 to 18 hours before baking a delicious loaf. With recipes for variations such as Ciabatta, Foccacia, and Brown Bread, this will lure in anyone who ever thought homemade bread was too complex.