My bread the revolutionary no work no knead method

Rubriek: Textual/Printed/Reference Materials - Boek

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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.

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My Bread

Rating: 4.8 / 5 | Prijs: € 29.29

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 produc 2 - 3 weken .. MEER INFO

My Bread

Rating: 4.8 / 5 | Prijs: € 38.84

Jim lahey returns with a 15th anniversary edition of his classic cookbook featuring five unmissable new recipes 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 pu Uiterlijk 4 januari in huis .. MEER INFO

My No-Knead Bread Cookbook

Rating: 0 / 5 | Prijs: € 35.99

This is the ideal bread cookbook for the newbie the first timer the future baker because i will show you how to make bread in a glass bowl with a spoon without dusting the counter with flour or touching the dough with your hands it s called the hands free technique it uses the princip 3 - 4 weken .. MEER INFO

Taal: en

Bindwijze: E-book

Oorspronkelijke releasedatum: 05 oktober 2009

Ebook Formaat: -233593

Hoofdauteur: Jim Lahey

Hoofduitgeverij: W. W. Norton & Company

Lees dit ebook op: Desktop (Mac en Windows)

Lees dit ebook op: Kobo e-reader

Lees dit ebook op: Android (smartphone en tablet)

Lees dit ebook op: iOS (smartphone en tablet)

Lees dit ebook op: Windows (smartphone en tablet)

Studieboek: Nee

EAN: 9780393541830

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