My Bread

The secret to acclaimed baker Jim Lahey's bread is slow-rise fermentation. As he revealed in 2009 with the publication of his now-classic cookbook My Bread, the amount of labour you put in totals five minutes: mix water, flour, yeast and salt, and then let time work its magic, no kneading necessary. Whether preparing Lahey's basic loaf or a variation-a peanut butter and jelly bread, a pecorino cheese loaf, pancetta rolls, a classic Italian baguette-the process couldn't be more simple, or the results more inspiring.In the fifteen years since My Bread's publication, the no-knead bread technique has remained as life-changing as ever. Now, Lahey revisits his beloved cookbook and adds five never-before-published recipes, including a pistachio-goji bread and a foolproof way of making Panko breadcrumbs at home. Repackaged for a new generation, the 15th-anniversary edition of My Bread is as timely as ever, and will bring good bread making back into our lives-with minimal work.