My Bread: The Revolutionary No-Work, No-Knead Method
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Jim Lahey's "breathtaking, miraculous, no-work, no-knead bread" (Vogue) has revolutionized the food world.
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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Jim Lahey. (2009). My Bread: The Revolutionary No-Work, No-Knead Method. W. W. Norton & Company.
Chicago / Turabian - Author Date Citation (style guide)Jim Lahey. 2009. My Bread: The Revolutionary No-Work, No-Knead Method. W. W. Norton & Company.
Chicago / Turabian - Humanities Citation (style guide)Jim Lahey, My Bread: The Revolutionary No-Work, No-Knead Method. W. W. Norton & Company, 2009.
MLA Citation (style guide)Jim Lahey. My Bread: The Revolutionary No-Work, No-Knead Method. W. W. Norton & Company, 2009.
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- bioText: Jim Lahey's innovative no-knead bread recipe ignited a worldwide home-baking revolution when it was first published in the New York Times in 2006. The owner of the Sullivan Street Bakery and the author of My Pizza and The Sullivan Street Bakery Cookbook, Lahey has won two James Beard Awards, including the inaugural Outstanding Baker Award. He lives in New York City.
- name: Jim Lahey
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- bioText: 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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Jim Lahey's "breathtaking, miraculous, no-work, no-knead bread" (Vogue) has revolutionized the food world.
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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- source: Mark Bittman;New York Times
- content: 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 amateurs from the pros.... With just a little patience, you will be rewarded with the best no-work bread you have ever made.
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- source: Anthony Bourdain
- content: Jim Lahey's My Bread expands on his no-knead, bread-in-a-pot method, a revolutionary development that allows even once-hopeless bakers like me to produce wonderful loaves of thick-crusted goodness. In the professional arena, Jim is the acknowledged master of bread, dough, and crust. Chefs, foodies, and food nerds flock to his bakery and to his pizza joint. He is to bread what the Dalai Lama is to Buddhism.
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- source: Jeffrey Steingarten;Vogue
- content: The secret to making a foolproof, nearly labor-free loaf that tastes as delicious as anything from a baker..... [Lahey] is the most intuitive bread baker I have ever met.
- premium: False
- source: Corby Kummer;The Atlantic
- content: Jim Lahey... opened the Sullivan St Bakery in 1994 selling breads that 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.
- premium: False
- source: Frank Bruni;New York Times
- content: 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.
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Starred review from September 21, 2009
While the subtitle sounds like a late-night television infomercial, Lahey's quick bread-in-a-pot method garnered attention from foodies and critics after appearing in Mark Bittman's New York Times
article. With co-writer Flaste, founding editor of the New York Times
's dining section, Lahey, founder of the Sullivan Street Bakery and the New York pizzeria Co., presents his touted no-knead bread recipe, along with a collection of recipes building on the method. With only five minutes of labor (along with 12–18 hours of waiting/rising time), the authors promise the results of artisanal Italian-inspired bread. Lahey's down-to-earth tone and straightforward technique, along with instructional photographs lead home bakers through chapters including “Specialties of the House,” with such recipes as coconut-chocolate bread and pancetta bread; “Beyond Water,” breads made with carrot or apple juices and peanut butter; and “Pizzas and Foccacias,” featuring less-than-traditional toppings such as celery root, cauliflower and fennel pizzas. Additional sections on building sandwiches and what to do with stale bread—everything from soup to dessert—round out this innovative title.
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September 15, 2009
Just when you thought youd finessed the chore of bread baking by purchasing that expensive bread machine, along comes someone who effortlessly whips out a classic loaf of Italian bread without much manual or mechanical labor. Lahey, innovator at Manhattans renowned Sullivan Street Bakery, has developed a technique adapted from Tuscan bakers for no-knead bread. To anyone experienced with bread baking, kneading seems central to the creation of breads structure, texture, and crust. Using photographs to help illuminate his method, Lahey demonstrates how long rising and baking in a covered heavy pot can turn soft, sticky dough into a perfect loaf with full-flavored crumb and crisp, chewy crust. He elaborates this technique for rye, fruit, and even a remarkable peanut butter and jelly bread. This same method yields pizzas, focaccias, and bases for currently popular panini. For anyone foolish enough not to devour Laheys loaves fresh, he inventories ways to use up stale leftovers.(Reprinted with permission of Booklist, copyright 2009, American Library Association.)
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Jim Lahey's "breathtaking, miraculous, no-work, no-knead bread" (Vogue) has revolutionized the food world.
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...
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