Laheys "breathtaking, miraculous, no-work, no-knead bread" (Vogue) has revolutionized the food world. When he wrote about Jim Laheys bread in the New York Times, Mark Bittmans excitement was palpable "The loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique Ive used, and it will blow your mind." Here, thanks to Jim Lahey, New Yorks premier baker, is a way to make bread at home that doesnt rely on a fancy bread machine or complicated kneading techniques. The secret to Jim Laheys 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 magicno kneading necessary. The process couldnt be more simple, or the results more inspiring. HerefinallyJim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home.