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

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

ISBN13: 9780393066302
ISBN10: 0393066304
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Synopses & Reviews

Publisher Comments:

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.

Synopsis:

Lahey's "breathtaking, miraculous, no-work, no-knead bread" (Vogue) has revolutionized the food world.

Synopsis:

With step-by-step instructions and full-color photographs of finished loaves, "My Bread" is perfect for home cooks who have always wanted to make beautiful, deeply flavored bread, but found traditional recipes dauntingly complicated.

Synopsis:

Praise for Jim Lahey and the Sullivan Street Bakery:

"Mr. Lahey's method is creative and smart. . . . What makes Mr. Lahey's process revolutionary is the resulting combination of great crumb, lightness, incredible flavor--long fermentation gives you that--and an enviable, crackling crust, the feature of bread that most frequently separates the amateurs from the pros. . . . With just a little patience, you will be rewarded with the best no-work bread you have ever made."--Mark Bittman, New York Times

"The secret to baking a foolproof, nearly labor-free loaf that tastes as delicious as anything from a baker. . . . [Jim Lahey is] the most intuitive bread baker I have ever met."--Jeffrey Steingarten, Vogue

"Jim Lahey . . . opened the Sullivan St Bakery in 1994 selling breads no one in the city had made before. . . . Sullivan St became the name to look and ask for, and . . . became . . . the place to go for the incredibly airy, oil-brushed, lightly salted pizza Bianca, which is even better than that of the bakery in Rome's Campo de' Fiori, Lahey's model and mentor."--Corby Kummer, The Atlantic

"It's bread above all that [Lahey] knows and loves. . . . The man can do wonders with flour and water, massaged or not. . . . He can do fluffy, crunchy, supple, dense. He can do pizza Bianca--man, oh man, can he do pizza Bianca--those salty squares of almost entirely naked crust."--Frank Bruni, New York Times
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About the Author

Jim 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 Manhattan's 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 has collaborated on numerous cookbooks and books.
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What Our Readers Are Saying

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Average customer rating based on 2 comments:
David Einar, September 27, 2011 (view all comments by David Einar)
Do you need a whole book based around one bread recipe? If you're like me and need visual information along with your text, then yes you do. I could follow a recipe just fine, but how do I know if the dough looks right? How should the dough look when I shape it into a loaf? Pictures to the rescue! Once I've followed the ingredient list to mix the dough, I just refer to the photos of all of the steps for the rest of the process. Great bread that's easy to make. Your friends and family will be impressed with your professional baking skills.

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mhandaka, January 19, 2010 (view all comments by mhandaka)
Bread baking has, in our family, been limited to dumping the ingredients into the bread machine and walking away. It does produce an edible loaf, but the crust and crumb are unremarkable. When Jim Lahey's recipe for no-knead bread was printed in the New York Times, I had some time on my hands, so I tried it. It worked! Now I make all the family bread this way. Here's what you do: take 3 cups of flour, 1.5 tsp salt, 1/4 (that is not a typo) tsp yeast, 1.5 (or so) cups of water and mix it with a wooden spoon to make a very wet dough. Cover and let rise overnight. Next a.m., fold dough in thirds and place seam side down on a well-floured clean towel and let rise again. Heat a cast iron enamel pan in a 475F oven for 30 minutes. Carefully dump the dough in seam-side up and bake covered for 30 minutes, then remove bread so it can brown and get crusty. That's it! You don't knead the bread; you don't get flour all over yourself, the cat and the kitchen. Lahey, owner of Manhattan's Sullivan Street Bakery, has offered the home baker an easy and effective method to produce the kind of loaf usually on sale in artisan bakeries for a pretty penny. My bread has a dense crumb and a really crusty, crunchy crust. Too bad for my waistline that I love it so much.
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Product Details

ISBN:
9780393066302
Author:
Lahey, Jim
Publisher:
W. W. Norton & Company
With:
Flaste, Rick
Photographer:
Fox, Squire
Author:
Flaste, Rick
Subject:
Bread
Subject:
Courses & Dishes - Bread
Subject:
Cooking and Food-Breads
Copyright:
2009
Series Volume:
The Revolutionary No
Publication Date:
20091031
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
color photos throughout
Pages:
224
Dimensions:
10.3 x 8.4 x 0.9 in 2.1 lb
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Related Subjects


Cooking and Food » Baking » Breads

My Bread: The Revolutionary No-Work, No-Knead Method New Hardcover
0 stars - 0 reviews
$29.95 In Stock
Product details 224 pages W. W. Norton & Company - English 9780393066302 Reviews:
"Synopsis" by , Lahey's "breathtaking, miraculous, no-work, no-knead bread" (Vogue) has revolutionized the food world.
"Synopsis" by , With step-by-step instructions and full-color photographs of finished loaves, "My Bread" is perfect for home cooks who have always wanted to make beautiful, deeply flavored bread, but found traditional recipes dauntingly complicated.
"Synopsis" by , Praise for Jim Lahey and the Sullivan Street Bakery:

"Mr. Lahey's method is creative and smart. . . . What makes Mr. Lahey's process revolutionary is the resulting combination of great crumb, lightness, incredible flavor--long fermentation gives you that--and an enviable, crackling crust, the feature of bread that most frequently separates the amateurs from the pros. . . . With just a little patience, you will be rewarded with the best no-work bread you have ever made."--Mark Bittman, New York Times

"The secret to baking a foolproof, nearly labor-free loaf that tastes as delicious as anything from a baker. . . . [Jim Lahey is] the most intuitive bread baker I have ever met."--Jeffrey Steingarten, Vogue

"Jim Lahey . . . opened the Sullivan St Bakery in 1994 selling breads no one in the city had made before. . . . Sullivan St became the name to look and ask for, and . . . became . . . the place to go for the incredibly airy, oil-brushed, lightly salted pizza Bianca, which is even better than that of the bakery in Rome's Campo de' Fiori, Lahey's model and mentor."--Corby Kummer, The Atlantic

"It's bread above all that [Lahey] knows and loves. . . . The man can do wonders with flour and water, massaged or not. . . . He can do fluffy, crunchy, supple, dense. He can do pizza Bianca--man, oh man, can he do pizza Bianca--those salty squares of almost entirely naked crust."--Frank Bruni, New York Times
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