My Bread: The Revolutionary No-Work, No-Knead Method
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Book Overview
The secret to acclaimed baker Jim Lahey's bread is slow-rise fermentation. As he revealed in 2009 with the publication of his now-classic cookbook My Bread, the amount of labor you put in totals five minutes: mix water, flour, yeast, and salt, and then let time work its magic, no kneading necessary. Whether preparing Lahey's basic loaf or a variation--a peanut butter and jelly bread, a pecorino cheese loaf, pancetta rolls, a classic Italian baguette--the...
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Healthy Eating Habits Kitchen Tips And Tricks Cookbooks Baking Bread Cooking Cooking Holiday CookingCustomer Reviews
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