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.
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. The process couldn t be more
simple, or the results more inspiring. Here finally Jim Lahey gives
us a cookbook that enables us to fit quality bread into our lives
at home."
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