My Bread

The Revolutionary No-Work, No-Knead Method

By: Jim Lahey, Rick Flaste (As told to), Martha Stewart (Foreword by)

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Hardcover | 7 October 2024 | Edition Number 1

At a Glance

Hardcover
240 Pages

Dimensions(cm)
2.54 x 2.03 x 0.2

Hardcover

RRP $57.95

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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 labor 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.

Industry Reviews

[Lahey's no-knead] recipe . . . gets home bakers hooked on baking.--Francisco Migoya, coauthor of the five-volume Modernist Bread
[Lahey] can do wonders with flour and water.--Frank Bruni
Jim Lahey, baker extraordinaire.--Martha Stewart
Still the go-to technique for home bread bakers.--New York Times
The acknowledged master of bread, dough, and crust.--Anthony Bourdain
The greatest part about no-knead dough is that you aren't limited to one type of bread. The same method can work for rustic loaves, boules, baguettes, and yes, even pizza dough.--J. Kenji L?pez-Alt
The recipe that democratized bread-baking.--Peter Reinhart

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