- We will send in 10–14 business days.
/images/books/3398659/9780393066302.jpg)
- Author: Jim Lahey
- Publisher: W. W. Norton & Company
- Year: 2009
- Pages: 224
- ISBN-10: 0393066304
- ISBN-13: 9780393066302
- Format: 20.5 x 26.7 x 2.1 cm, hardcover
- Language: English
- SAVE -10% with code: EXTRA
Reviews
Description
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.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 20d.07:11:32
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Jim Lahey
- Publisher: W. W. Norton & Company
- Year: 2009
- Pages: 224
- ISBN-10: 0393066304
- ISBN-13: 9780393066302
- Format: 20.5 x 26.7 x 2.1 cm, hardcover
- Language: English English
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.
Reviews