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My Bread: The Revolutionary No-Work, No-Knead Method Hardcover – October 5, 2009
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From Publishers Weekly
More About the Author
Lahey opened Sullivan St Bakery in Soho in 1994 with little more than the wild yeast he hand-cultivated in Italy and a desire to bring the craft of small-batch bread baking to America. In 2009, he opened the doors to Co., his first pizza restaurant.
Top Customer Reviews
I like bread, especially good quality artisan bread. I like getting my hands dirty, both in the laboratory and in my kitchen. But, as a Taiwanese biologist, I have no cultural background, professional training, or family tradition in making bread, so I didn't even think about doing it before. Until somewhere in 2009, I learned about Jim Lahey's no-knead, slow fermentation, and baking in an oven-within-an-oven method. (Thanks to Mark Bittman for New York Times and Internet!) I just tried it using my Pyrex bowl. The result was a big surprise and very successful! I started making bread regularly. I shared my bread with friends including Americans, a Brazilian, Chinese, and an Italian. They all like it and cannot believe that this bread is not purchased from stores. So, if I, a guy with no cultural background and no family tradition in bread, can use this method to make great artisan bread in his little kitchen, anyone can do it!
Someone has commented that it is a one-trick thing, so if you've known this technique beforehand (like myself), you don't need this book. I DISAGREE. I got this book after I've produced about 30 loafs with experimenting add-in ingredients, but Lahey's book still provides me with good recipe for different bread variations and interesting ideas. I tried several already; I like some better than others, but they all taste pretty good.Read more ›
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.Read more ›
But...I think book is a one trick pony. Most of the recipes are pretty much identical, with a few variations. Take some bread flour, add water weighing 75-85% of the flour weight, 2% salt and 0.25-0.5% instant yeast. Stir 30 seconds, leave at room temp for 12-18 hours, do a fold, dump into a dutch oven and bake. In a few recipes, you replace 25% of the bread flour with some whole wheat or rye (but this is predominantly a white bread book). In some you add olives, or fennel or whatever. Sure, they work, but they're just minor variations on the same theme. You will learn "the trick" to make decent loaves without much skill on your part, but that's it. Which is fine, but just realize that this is not the book that will help you progress further as a baker. And you can find countless no knead recipes on The Internet which then almost makes getting this book redundant. I see this book simply as Lahey's official codification of the no knead method, and not a true representation of the complex and beautiful breads available at his bakery.
If you catch the bread bug, you will undoubtedly want to try out other flours, make shapes other than a dutch oven round or a ciabatta, maybe get a little creative with loaves that you can score with nice designs, or even venture into the land of wild yeast. At that point, I doubt you will really refer back to this book.Read more ›
Most Recent Customer Reviews
Excellent companion book with
Flour Water Salt Yeast: The Fundamentals of...
by Ken Forkish
The book is really straightforward with a lot of pages dedicated to the history of breadmaking and author's thoughts. So it's not just a list of recipes. Read morePublished 1 month ago by Aka Kakani
remarkable outcomes almost guaranteed with just a short learning curve.Published 1 month ago by breadboy
I love this book and the great step by step photos for the basic recipe. I've bought this book as a gift for several friends.Published 2 months ago by island traveler
Have only made the no-work, no-knead bread but will try other recipes..For now I cannot get enough of the quick, easy, yummmmmy tasting. aroma-filling the kitchen bread. Read morePublished 2 months ago by magdalena
If you bake bread you have to have this on your book shelve .Published 2 months ago by Judith K. Nevitt