My Bread : The Revolutionary No Work, No Knead Method (Hardcover)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.