{"product_id":"my-bread-the-revolutionary-no-work-no-knead-method-jim-lahey","title":"My Bread: The Revolutionary No-Work, No-Knead Method \/ Jim Lahey","description":"\u003cp\u003eHardcover. Acceptable condition, moisture rippling on some pages. 2009, \u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eW. W. Norton \u0026amp; Company.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen he wrote about Jim Lahey’s bread in the \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eNew York Times\u003c\/span\u003e\u003cspan\u003e, 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 Jim Lahey, New York’s premier baker, is a way to make bread at home that doesn’t rely on a fancy bread machine or complicated kneading techniques.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe secret to Jim Lahey’s bread is slow-rise fermentation. As Jim shows in \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eMy Bread\u003c\/span\u003e\u003cspan\u003e, with step-by-step instructions followed by step-by-step pictures, the amount of labor you put in amounts to 5 minutes: mix water, flour, yeast, and salt, and then let time work its magic―no kneading necessary. The process couldn’t be more simple, or the results more inspiring. Here―finally―Jim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home.\u003c\/span\u003e\u003c\/p\u003e","brand":"Desierto Books","offers":[{"title":"Default Title","offer_id":56394906009766,"sku":null,"price":8.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0659\/3465\/5654\/files\/myb.webp?v=1776573035","url":"https:\/\/249f2c-1b.myshopify.com\/products\/my-bread-the-revolutionary-no-work-no-knead-method-jim-lahey","provider":"DESIERTO BOOKS","version":"1.0","type":"link"}