My Bread
The Revolutionary No-Work, No-Knead Method
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.
| Autor: | Lahey Jim |
|---|---|
| ISBN: | 9781324076506 |
| Sprache: | Englisch |
| Produktart: | Gebunden |
| Verlag: | W. W. Norton & Company |
| Veröffentlicht: | 25.10.2024 |
| Untertitel: | The Revolutionary No-Work, No-Knead Method |
| Schlagworte: | COOKING / Courses & Dishes / Bread COOKING / Individual Chefs & Restaurants COOKING / Methods / Baking Cookery / food & drink etc Cookery / food and drink / food writing |
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