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By Jim Lahey

Lahey’s “breathtaking, magnificent, no-work, no-knead bread” (Vogue) has revolutionized the meals world.

while he wrote approximately Jim Lahey’s bread within the New York Times, Mark Bittman’s pleasure used to be palpable: “The loaf is excellent, a fine-bakery caliber, European-style boule that's produced extra simply than by means of the other strategy I’ve used, and it'll blow your mind.” the following, due to Jim Lahey, New York’s most efficient baker, is how to make bread at domestic that doesn’t depend upon a posh bread computing device or advanced kneading options.

The mystery to Jim Lahey’s bread is slow-rise fermentation. As Jim exhibits in My Bread, with step by step directions by means of step by step photographs, the quantity of work you install quantities to five mins: combine water, flour, yeast, and salt, after which enable time paintings its magic―no kneading worthwhile. the method couldn’t be extra easy, or the consequences extra inspiring. Here―finally―Jim Lahey provides us a cookbook that allows us to slot caliber bread into our lives at home.

colour photographs all through

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