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

My Bread : The Revolutionary No-Work, No-Knead MethodThe 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 labour 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 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 labour 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 process couldn't be more simple, or the results more inspiring. In the fifteen years since My Bread's publication, the no-knead bread technique has remained as life-changing as ever. Now, Lahey revisits his beloved cookbook and adds five never-before-published recipes, including a pistachio-goji bread and a foolproof way of making Panko breadcrumbs at home. Repackaged for a new generation, the 15th-anniversary edition of My Bread is as timely as ever, and will bring good bread making back into our lives-with minimal work.