My Bread: The Revolutionary No-work No-knead Method Hardcover – Sep 22 2009
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The secret to making a foolproof, nearly labor-free loaf that tastes as delicious as anything from a baker..... [Lahey] is the most intuitive bread baker I have ever met. — Jeffrey Steingarten (Vogue)
About the Author
Rick Flaste served as the editor of the New York Times Dining Section at its inception, creating many of its acclaimed features. He has collaborated on numerous cookbooks and books.
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Top Customer Reviews
26/4/2010 - I had to add this: I have been baking this bread twice a week and use the following tips which I found in Jim Lahey's book review in Seattle Times, All you can eat section (including step by step pictures): I use my Kitchenaid mixer to mix the ingredients (why mess up my hands if I don't have to - results in 1 hook to handwash and I throw the bowl into the dishwasher). On second day, I form the bread on a large wooden board adding a little flour (literally, it takes 2 minutes) and then I place the formed loaf on a large piece of parchment paper placed over a 12 inch frying pan (that way I don't need to worry about the loaf spreading out too much - the dough is kinda wet) and cover it with a dry towel. I let it rise for about 1.5 hours. I preheat the oven and the cast iron pot to 500 degrees F. I lift the loaf out of the pan by picking up edges of the parchment paper and place the whole thing into the preheated pot, cover it with the lid and in it goes in the oven. If you want, you can double the recipe (I do - the bread goes way too fast to have to bake it again next day and it does keep well) and bake the entire large loaf.Read more ›
As a professional chef this is the easiest way of making excellent bread.
If you are from European background you will love the nice crusts and textures those recipes produce.
All around an excellent investment.
I'm more clueless about baking than I am about most things, but I just baked an extraordinary loaf of bread - it has a beautiful crust (precisely like on the cover of the book) and tastes like it was baked by a baker who loves their work (not quite as yeasty as a sourdough, but very flavorful). It took me 20 minutes spread over 28 hours.
Highly recommended. Lahey's method works. It is (evidently) foolproof.
Most recent customer reviews
it is a great primer for getting you started and then letting your imagination goPublished 26 days ago by Yvette Ratson
Interesting book with novel way to make bread. The bread is very hearty. At least the recipes we tried.Published 26 days ago by roland & Juliette Ritchot
The process is easy to follow and my bread turned out like the example in the book. It is tasty and has a nice crunchy crust. Read morePublished 3 months ago by Amazon Customer
Best bread making book ever---recipes are great and taste WONDERFUL!!!!!
Very user friendly book and instructions
Pictures are great