My Bread: The Revolutionary No-Work, No-Knead Method. Jim Lahey
ISBN: 9780393066302 | 256 pages | 7 Mb
My Bread: The Revolutionary No-Work, No-Knead Method Jim Lahey
Publisher: Norton, W. W. & Company, Inc.
We brought you that Now you'll be able to use the no-knead storage dough method with even healthier recipes. The one above is We got started just after the winter holidays with Jim Lahey's book The Revolutionary No-Work, No-Knead Method. All three Germans in the office have started baking their own bread. What I found was a Melbourne Mum of five boys with a blog called Gourmet Girlfriend and her revolutionary adaptation of a NY Times no knead bread recipe. She promised it was easy peasy and every No more supermarket bread for this family. As Julia put it in the introduction to the book, “Until our editor, in her gentle but compelling way, suggested that we really owed it to our readers to include a recipe for French bread, we had no plans at all to tackle it. To order either of the Quite a lot of people tried it, and our book became part of a home-baked bread revolution. And I renewed my interest in no-knead bread and back to the Artisan Bread in Five Minutes a Day. I ordered My Bread: The Revolutionary No-Work, No-Knead Method . Basically, Jim has a technique for bread baking that requires no kneading. With these types of techniques you can achieve bakery worthy bread with very little invested money or time. She says that people just gobble up her breads! Ellen, a baking buddy, was raving about the breads she has made with Jim Lahey's method. My sister-in-law bought me his book, My Bread: The Revolutionary No-Work, No-Knead Method, but until now I hadn't used it. Needed and only a few simple ingredients. Jim Lahey uses a similar approach in his book, My Bread: The Revolutionary No-Work, No-Knead Method. Today I'd like to show you my slightly adapted method in all its step by step glory and I strongly urge you to give it a try. This is the much-anticipated sequel to the wildly popular Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking, which taught us how to craft delicious and crusty artisan bread with just a few minutes of work. Jim Lahey and Rick Flaste of Sullivan Street Bakery in New York, authors of the 2009 book “My Bread,” introduced a revolutionary no-work, no-knead method of baking bread sometime in early 2000's. Let it work it's magic overnight and bake in the morning!