Book in English with full color photos.
Without impressive job, no knead bread "of Lahey (Vogue) has revolutionized the world of bread.
The process can not be simpler, or more impressive results. Here, at last, Jim Lahey gives us a cookbook that allows us to fit bread quality in our lives at home.
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When he wrote about Jim Lahey bread in the New York Times, Mark Bittman's enthusiasm was palpable: "bread is amazing, good quality - bakers, boule of European style that occurs more easily than of any other technique that I have used, and will fly your mind." Here, thanks to Jim Lahey, Baker's New York premiere, is a way of making bread at home that is not based in a luxury bread or techniques of kneading machine complicated.
The secret of bread from Jim Lahey is slow fermentation height. As Jim shows in my bread, with step by step instructions, followed by the step by step photos, the amount of work that put in quantities of 5 minutes: water, flour, yeast and salt mix, and then leave that full-time work its magic - knead not necessary. The process can not be simpler, or more inspiring results. Here, at last, Jim Lahey gives us a cookbook that allows us to fit bread quality in our lives at home.