My Bread: The Revolutionary No-Work, No-Knead Method Hardcover – Illustrated, October 5, 2009

My Bread by Jim Lahey is a masterpiece in the world of bread baking, offering a comprehensive guide to creating artisanal bread at home that rivals the best bakeries. From its detailed instructions to its mouthwatering recipes, this book has become my go-to resource for all things bread-making.One of the standout features of this book is Jim Lahey's revolutionary no-knead method, which has transformed the way many home bakers approach bread baking. Lahey's technique eliminates the need for laborious kneading, instead relying on a slow fermentation process to develop flavor and texture. This hands-off approach makes bread baking accessible to novice bakers while still producing professional-quality results.What sets this book apart is its meticulous attention to detail. Lahey leaves no stone unturned as he walks readers through each step of the bread-making process, from mixing the dough to shaping and baking. His instructions are clear, concise, and accompanied by helpful illustrations that guide you every step of the way.Beyond the method itself, My Bread offers a diverse array of bread recipes to suit every taste and occasion. From classic sourdough to rustic ciabatta and everything in between, Lahey's recipes span a wide range of flavors and textures. Each recipe is accompanied by detailed notes and tips, ensuring that even novice bakers can achieve success.What I love most about My Bread is its emphasis on simplicity and quality ingredients. Lahey's recipes are stripped down to the essentials, allowing the natural flavors of the ingredients to shine through. Whether you're using store-bought flour or experimenting with specialty grains, you can trust that Lahey's recipes will yield delicious results every time.As someone who has been baking bread for years, I can confidently say that this book has revolutionized my approach to bread making. It's not just a cookbook; it's a comprehensive guide that empowers home bakers to achieve bakery-quality bread in their own kitchens. Whether you're a seasoned baker or just starting out, I highly recommend adding My Bread to your collection. It's a timeless classic that will inspire you to roll up your sleeves and start baking. It also makes a great gift!

I prefer bread books written by practicing bakers. I find that they usually reflect author's approach to bread-baking, his philosophy, and in my opinion such books are more complete and entertaining than the ones written by professional food writers, although there are some notable exception. So from that point of view a book by Jim Lahey, owner and founder of New York Sullivan Street Bakery is an obvious choice. There is another reason altogether though - arguably it was Mr. Lahey's recipe for no-knead-bread and publication by Mark Bittman in NY Times that started the resurgence of amateur bread baking. It was his recipe that transformed me from occasional to everyday baker. Therefore for me buying this book was a no brainer.My first impression is very positive (I don't expect it to change). The book is printed in convenient 10x8" format on a high-quality glossy paper. Most but not all recipes are accompanied by photos, which make the process very clear. The recipes are given in cups and in metric units, a good thing in my opinion, but if you're used to ounces, you're a bit out luck, although quite a few recipes start with 280 g. of flour which is pretty much 10 oz. The layout is very clear, typeface makes it easy to read, there are no gaudy colors, and every recipe can be found in the table of contents.There are six chapters. First comes highly personal, rather entertaining and mercifully short explanation of how Mr. Lahey became a baker and what bread represents to him. Second chapter is theory, it explains what the ingredients are, and how the process works. Third chapter is where the recipes begin, there's no-knead-bread itself and about dozen of breads based on it as well as some breads based on liquids other than water. Fourth chapter is pizza and focaccia. Brace yourself, you won't find much tomato sauce there and even less cheese. Fifth chapter is called "The Art of the Sandwich" and describes about a score of paninis and gives recipes for most ingredients that go into them - roasts, spreads, marinated vegetables, dressings, they are all there. The last chapter deals with the things you can do with the stale bread.Sadly there're no sourdough recipes, and many Sullivan Street Bakery staple breads are not in the book, but then again it is not called "Sullivan Street Bakery Bread Book", so I can't fault the author for not including them, no matter how much I'd like them to be there.So all in all it's an excellent book and highly recommend it. Seasoned baker or beginner, no matter, you will find something there that will make it worth the purchase. And mark my word, in a couple of months everyone and his uncle will have blogged about stecca.

Excellent

O método apresentado nesse livro é muito interessante e de fácil acesso para qualquer padeiro de primeira viagem. Só é preciso um pouco de paciência para tirar um pão bem aerado e saboroso.O livro também tem algumas receitas bem interessantes, como o pão feito com suco de cenoura, ou cerveja, substituindo a água. Sem contar as receitas de pizzas e sanduíches para complementar as receitas.Vale à pena!!

il metodo l'avevo già sperimentato varie volte grazie a delle video ricette trovate su youtube, non sapevo fossero tratte da questo libro e di Jim Lahey fosse "l'inventore" di questa tecnica a mio parere eccezionale. Non ero mai riuscita ad ottenere un'alveolatura e una leggerezza nel pane e nelle focacce prima di sperimentare l'alta idratazione, unita a un'impasto veloce e alle pieghe. Mischia varie tecniche quella di base da cui è partito secondo me è la baguette perchè il tipo di idratazione è praticamente identico. Il suo metodo riesce a far ottennere con forni tradizionali risultati quasi professionali, cosa praticamente impossibile.Seguendo le ricette ma aumentando le dosi del lievito il risultato non cambia, si diminuiscono solo i tempi, per le lievitazioni lente e un risultato di alto livello l'unica è il lievito madre ma con questo tipo di ricette dubito funzionerebbero perchè l'alveolatura si ottiene la massa che crescendo si "strappa"Dopo varie prove: con il lievito secco è più croccante, con quello di birra è più pastoso e morbido, quindi dipende dal tipo risultato che si vuole ottenere.Le foto sarebbe da oscurarle, il pane è decisamente troppo cotto e avendo lui una panetteria vorrei sapere come riesce a vendere un prodotto del genere

toutes les recettes sont chouettes, le pain est à tomber, il y a aussi des recettes de sandwiches et pizzas.

Nachdem ich jahrelang alle möglichen Brotrezepte ausprobiert habe, im Backofen, im Brotbackautomaten, im Bräter, hatte ich mich eigentlich schon damit abgefunden, dass es schier unmöglich ist, zu Hause ein Brot zu backen, das wirklich schmeckt wie vom Bäcker. Was habe ich nicht alles gekauft: Roggensauer, Weizensauer, Malz. Frisch schmeckte das Brot ja einigermaßen, aber am nächsten Tag roch und schmeckte es doch stark nach Hefe.Da stieß ich durch Zufall auf "My Bread". Das ist der Hammer! Schon das reine Weizenbrot, gebacken mit Type 405, schmeckt vorzüglich und ist eine Augenweide. Inzwischen habe ich einige der Brote von Jim Lahey ausprobiert. Das Prinzip ist ganz einfach: Der Teig muss recht flüssig sein, damit die Hefe arbeiten kann. Ein Kneten ist somit unmöglich und auch gar nicht erforderlich. Außerdem muss die Hefe (in diesem Fall Trockenhefe) sehr lange gehen (12-18 Stunden bei Zimmertemperatur). Ein gutes Brot lässt sich eben nicht auf die Schnelle backen. Ich habe schon mehrere Rezepte aus dem Buch ausprobiert und auch Eigenkreationen nach dem gleichen Prinzip. Das Ergebnis war stets perfekt. Für den kleinen Haushalt sind die Brote mit 400 g Mehl super. So hat man nie altes Brot.Das beste Backbuch seit langem! My BreadMy Bread