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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.
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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My Bread: The Revolutionary No-Work, No-Knead Method
New Hardcover
Jim Lahey
0 stars -
0 reviews
$29.95
In Stock
Product details
224 pages
W. W. Norton & Company -
English9780393066302
Reviews:
"Synopsis"
by Norton,
Lahey's "breathtaking, miraculous, no-work, no-knead bread" (Vogue) has revolutionized the food world.
"Synopsis"
by Ingram,
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 Norton,
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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