My Bread: The Revolutionary No-Work, No-Knead Method-..
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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.
| ISBN | 9780393066302 |
| Autor(a) | Lahey, Jim |
| Editora | W. W. Norton & Company |
| Ano de edição | 2009 |
| Páginas | 224 |
| Acabamento | Capa Dura |
| Dimensões | 26,70 X 20,50 |
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