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

Jim 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 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.

The secret to Jim Lahey’s bread is slow-rise fermentation. As Jim shows in My Bread, 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.

• My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home
• The Sullivan Street Bakery Cookbook
• Tartine Bread
• Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
• The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
• Lodge L8DD3 Cast Iron Dutch Oven 5 qt
• Lodge 5 Quart Cast Iron Dutch Oven. Pre-Seasoned Pot with Lid and Dual Loop Handle
• The Original Danish Dough Whisk - LARGE 13.5” Stainless Steel Dutch Style bread dough whisk for pastry, pizza. Great alternatives to a blender, mixer or hook
• The Bread Builders: Hearth Loaves and Masonry Ovens
• Peter Reinhart's Artisan Breads Every Day