My Bread: The Revolutionary No-Work, No-Knead Method - PDF free download eBook

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

My Bread: The Revolutionary No-Work, No-Knead Method
Exact title of book
My Bread: The Revolutionary No-Work, No-Knead Method
Book author
Jim Lahey
ISBN
9780393066302
Published
Oct 05, 2009
Language
English
Format
PDF, FB2, EPUB, MOBI
Pages
256
File size (in PDF)
2304 kB

Some brief overview of book

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.

About book author

Lahey studied sculpting at SUNY Stonybrook and the School of Visual Arts but soon headed off to Italy to work with bakers in northeastern and central Italy. He opened the Sullivan Street Bakery in New York City in 1994; the bakery has since moved farther uptown to Manhattans west side. His new pizza restaurant, Co., opened in Manhattan in early 2009.

Rick Flaste served as the editor of the New York Times Dining Section at its inception, creating many of its acclaimed features. He hchine 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.

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