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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
Condition: Standard
Dustjacket: Standard
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Average customer rating based on 4 comments:

ahineg, August 6, 2013 (view all comments by ahineg)
I have baked bread for years but I could never make an "artisan" style bread with a crisp crust and dense interior. This book is the answer. I have tried the other books out there but found the dough difficult to work with. This method is incredibly easy, I got perfect results the first time. I look foreward to trying all the variations, including pizza and focaccia.
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ahineg, August 6, 2013 (view all comments by ahineg)
I have baked bread for years but I could never make an "artisan" style bread with a crisp crust and dense interior. This book is the answer. I have tried the other books out there but found the dough difficult to work with. This method is incredibly easy, I got perfect results the first time. I look foreward to trying all the variations, including pizza and focaccia.
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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.

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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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(5 of 5 readers found this comment helpful)
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Product Details

ISBN:
9780393066302
Subtitle:
The Revolutionary No-Work, No-Knead Method
Author:
Jim Lahey and Rick Flaste
With:
Flaste, Rick
Photographer:
Fox, Squire
Author:
Lahey, Jim
Author:
Flaste, Rick
Publisher:
W. W. Norton & Company
Subject:
Bread
Subject:
Courses & Dishes - Bread
Subject:
Cooking and Food-Breads
Copyright:
Series Volume:
The Revolutionary No
Publication Date:
20091031
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
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 Used Hardcover
0 stars - 0 reviews
$21.00 In Stock
Product details 224 pages W. W. Norton & Company - English 9780393066302 Reviews:
"Review" by , "Lahey's passion for bread-making and feeding people carries the book; his plainspoken advice and patient tutelage provide novices with a sure, steady hand to hold; and his methods will surely be adopted by chefs and bakers of all stripes."
"Review" by , "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."
"Review" by , "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."
"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.
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