My Bread The Revolutionary No-work No-knead Method Ebook

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My Bread The Revolutionary No-work No-knead Method Ebook

Download My Bread : The Revolutionary No-Work, No-Knead Method – Jim LaheyRick Flaste ebook

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.
  • The basic no-knead bread recipe from My Bread: The Revolutionary No-Work, No-Knead Method My Bread by Jim Lahey and Rick Flaste Categories: Bread & rolls, savory.
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My Bread The Revolutionary No-work No-knead Method Ebook Pdf

Download My Bread : The Revolutionary No-Work, No-Knead Method – Jim LaheyRick Flaste PDF ebook

Download Free eBook:My Bread: The Revolutionary No-Work, No-Knead Method - Free chm, pdf ebooks download ebook3000.com free ebooks download Home > Cooking and Diets.

My Bread The Revolutionary No-work No-knead Method Ebook Reader

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Download My Bread : The Revolutionary No-Work, No-Knead Method – Jim LaheyRick Flaste EPUB ebook

My Bread The Revolutionary No-work No-knead Method Ebooks

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I have been making no knead bread for several years now (from Jim Lahey's recipe in the NY Times), and been adapting the recipe to vary the timing of the bread, adding whole grain (heritage red fife flour or 9 grain cereal) etc. While there are whole wheat and pizza bread recipes (as well as some more creative peanut butter type breads) and a whole section devoted to sandwiches ( I did very much like the inclusion of very nice recipes for home made sandwich fillings and condiments), this book doesn't quite have the range/breadth of bread recipes to give it that 'must have' quality that warrants being on my kitchen shelf--which is small and can fit only those books I use constantly. That said, this is a good reference book and a nice read, but you can pretty much master the process from the video at NY Times cooking (with Mark Bittman).