[PDF.18at] My Bread: The Revolutionary No-Work, No-Knead Method

My Bread: The Revolutionary No-Work, No-Knead Method

[PDF.ys94] My Bread: The Revolutionary No-Work, No-Knead Method

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 | #20848 in Books |  Lahey, Jim/ Flaste, Rick (CON) |  2009-10-05 | Original language:English | PDF # 1 |  10.30 x.90 x8.30l,2.11 | File type: PDF | 224 pages

 | W. W. Norton & Company

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||19 of 20 people found the following review helpful.| Oh JOY!|By Ms. Le Chat|This beats those Artisan Bread in 5 Minutes methods all to heck. I bought a 5 qt. Lodge preseasoned cast-iron Dutch Oven with lid, use my ole' rubber dough scraper, a cookie sheet, a rubber spatula, bread flour or a mix of sprouted organic whole wheat, sprouted organic spelt flour, and SAF yeast, along with bread salt (w/minerals) I bought from King Ar|From Publishers Weekly|Starred . The founder of New York's Sullivan Street Bakery, Lahey started a revolution in 2006 with his no-knead dough technique, in which flour, yeast, salt and water are mixed together quickly, left alone for 12 hours, then baked in a D

Lahey’s “breathtaking, miraculous, no-work, no-knead bread” (Vogue) has revolutionized the food world.

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...

You easily download any file type for your gadget.My Bread: The Revolutionary No-Work, No-Knead Method   |  Jim Lahey. I have read it a couple of times and even shared with my family members. Really good. Couldnt put it down.

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