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My Bread: The Revolutionary No-Work, No-Knead Method
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. Witnessing the excitement that Bittman’s initial piece unleashed worldwide among bakers experienced and beginner alike, Jim grew convinced that home cooks were eager for a no-fuss way to make bread, and so now, in this eagerly anticipated collection of recipes, Jim shares his one-of-a-kind method for baking rustic, deep-flavored bread in your own oven.
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. Wait 12 to 18 hours for the bread to rise, developing structure and flavor; then, after another short rise, briefly bake the bread in a covered cast-iron pot.
The process couldn’t be more simple, or the results more inspiring. My Bread devotes chapters to Jim’s variations on the basic loaf, including an olive loaf, pecorino cheese bread, pancetta rolls, the classic Italian baguette (stirato), and the stunning bread stick studded with tomatoes, olives, or garlic (stecca). He gets even more creative with loaves like Peanut Butter and Jelly Bread, others that use juice instead of water, and his Irish Brown Bread, which calls for Guinness stout. For any leftover loaves, Jim includes what to do with old bread (try bread soup or a chocolate torte) and how to make truly special sandwiches.
And no book by Jim Lahey would be complete without his Sullivan Street Bakery signature, pizza Bianca—light, crispy flatbread with olive oil and rosemary that Jim has made even better than that of Italy’s finest bakeries. Other pizza recipes, like a pomodoro (tomato), only require you to spread the risen dough across a baking sheet and add toppings before baking.
Here—finally—Jim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home.
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. Wait 12 to 18 hours for the bread to rise, developing structure and flavor; then, after another short rise, briefly bake the bread in a covered cast-iron pot.
The process couldn’t be more simple, or the results more inspiring. My Bread devotes chapters to Jim’s variations on the basic loaf, including an olive loaf, pecorino cheese bread, pancetta rolls, the classic Italian baguette (stirato), and the stunning bread stick studded with tomatoes, olives, or garlic (stecca). He gets even more creative with loaves like Peanut Butter and Jelly Bread, others that use juice instead of water, and his Irish Brown Bread, which calls for Guinness stout. For any leftover loaves, Jim includes what to do with old bread (try bread soup or a chocolate torte) and how to make truly special sandwiches.
And no book by Jim Lahey would be complete without his Sullivan Street Bakery signature, pizza Bianca—light, crispy flatbread with olive oil and rosemary that Jim has made even better than that of Italy’s finest bakeries. Other pizza recipes, like a pomodoro (tomato), only require you to spread the risen dough across a baking sheet and add toppings before baking.
Here—finally—Jim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home.
224 pages, Hardcover
First published October 5, 2009
280 people are currently reading
2582 people want to read
About the author
Jim Lahey
6 books12 followersJim Lahey, the owner of Sullivan St Bakery, originally planned to spend his life as a sculptor. His passion for art and natural beauty took him to Italy, where he found a new medium for that sculptor's urge: bread. Inspired by the bakers of Tuscany and Rome, he returned to New York City determined that the "peasant" bread of the Italian countryside could find a home in America.
In 1994, he started Sullivan St Bakery in Soho, with little more than the wild yeast he cultivated by hand in Italy, and a passion for bringing the exquisite, handcrafted breads of Italy to the American table.
In October 2000, the new headquarters for Sullivan St Bakery was opened on West 47th Street in Hell's Kitchen. As its reputation spread, the bakery grew into a destination for not just bread but also savory Roman-style pizzas, rustic Italian pastries and cookies..
Today, over 340 of New York's finest restaurants and markets, such as Jean Georges, The Four Seasons, Gramercy Tavern, Marea, Zabar's and WholeFoods are showcases for the bakery's remarkable bread. Visitors to the bakery's new home in Hell's Kitchen come from everywhere to try Jim Lahey's latest creations, including multigrain breads, seasonal tarts and pastries, and mouthwatering sandwiches.
Jim Lahey's simple, rustic bread has hit on something important: Bread is more than bread. It reaches all the way from the belly to the soul. In November of 2006, Lahey's no-knead method drew the attention of "The Minimalist" columnist Mark Bittman. His articles about it in the New York Times sparked a worldwide home baking revolution.
Several times a year Lahey invites the public to his "Master Classes for the Home Baker." The incredible success of these hands-on courses about pizza, focaccia and the "perfect loaf" soon led to the formation of The University of Bread at Sullivan St Bakery where he mentors apprentice bakers who hope to open their own bakeries around the world.
The past year has been eventful for Jim. His book, MY BREAD - inspired by those Bittman articles- has been published to great reviews, and he has opened up his first restaurant, Co. (230 9th Avenue at 24th Street in Manhattan). The name is short for Company, a word whose Latin roots refer to the phrase "with bread," of course.
In 1994, he started Sullivan St Bakery in Soho, with little more than the wild yeast he cultivated by hand in Italy, and a passion for bringing the exquisite, handcrafted breads of Italy to the American table.
In October 2000, the new headquarters for Sullivan St Bakery was opened on West 47th Street in Hell's Kitchen. As its reputation spread, the bakery grew into a destination for not just bread but also savory Roman-style pizzas, rustic Italian pastries and cookies..
Today, over 340 of New York's finest restaurants and markets, such as Jean Georges, The Four Seasons, Gramercy Tavern, Marea, Zabar's and WholeFoods are showcases for the bakery's remarkable bread. Visitors to the bakery's new home in Hell's Kitchen come from everywhere to try Jim Lahey's latest creations, including multigrain breads, seasonal tarts and pastries, and mouthwatering sandwiches.
Jim Lahey's simple, rustic bread has hit on something important: Bread is more than bread. It reaches all the way from the belly to the soul. In November of 2006, Lahey's no-knead method drew the attention of "The Minimalist" columnist Mark Bittman. His articles about it in the New York Times sparked a worldwide home baking revolution.
Several times a year Lahey invites the public to his "Master Classes for the Home Baker." The incredible success of these hands-on courses about pizza, focaccia and the "perfect loaf" soon led to the formation of The University of Bread at Sullivan St Bakery where he mentors apprentice bakers who hope to open their own bakeries around the world.
The past year has been eventful for Jim. His book, MY BREAD - inspired by those Bittman articles- has been published to great reviews, and he has opened up his first restaurant, Co. (230 9th Avenue at 24th Street in Manhattan). The name is short for Company, a word whose Latin roots refer to the phrase "with bread," of course.
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Displaying 1 - 30 of 145 reviews
April 7, 2024
I came about the no-knead method of bread dough preparation via Brian Lagerstrom, who does some terrific YouTube contributions on baking and cooking in general. This book is the bible as far as this method and artisan baking is concerned. Must-read for enthusiastic home bread bakers: it will change your life!
May 11, 2020
Like many people, I’ve been baking more than usual :O) There is something inherently Zen about working with dough, although come to think of it, there isn’t really much kneading in this book per se. It is probably my most-used bread book, for the very simple reason that it works!
Jim Lahey, after a few biographical notes, that you can take or leave, focuses on his ‘method’. The gist: mix flour, yeast, salt and water. Mix it all well and leave for 12-18hours. Take it out and shape it a little, and let it rest another couple of hours before baking it in a cast-iron pot in your oven. It sounds crazy and yet it works! The brilliant thing, these days when dried yeast is like gold, is that you only need a tiny amount - 1g for 400g of flour! There is the fact that the dough is rather ‘wet’ and sticky, and doesn’t hold its shape, but don’t worry about that. Trust the easy and clear directions (with photos).
The rest of the book is made up of variations on the same theme, with a section on using stale bread, not that that is going to happen often LOL Here is the one I made yesterday evening :O)
Jim Lahey, after a few biographical notes, that you can take or leave, focuses on his ‘method’. The gist: mix flour, yeast, salt and water. Mix it all well and leave for 12-18hours. Take it out and shape it a little, and let it rest another couple of hours before baking it in a cast-iron pot in your oven. It sounds crazy and yet it works! The brilliant thing, these days when dried yeast is like gold, is that you only need a tiny amount - 1g for 400g of flour! There is the fact that the dough is rather ‘wet’ and sticky, and doesn’t hold its shape, but don’t worry about that. Trust the easy and clear directions (with photos).
The rest of the book is made up of variations on the same theme, with a section on using stale bread, not that that is going to happen often LOL Here is the one I made yesterday evening :O)
August 2, 2019
This is a fabulous introduction to the technique and offers a solid variety of ingredients (flours, nuts, seeds, grains, fruit etc) and variations. With simple equipment, Classic loaves you’d buy in your favorite bakery are made accessible in your own oven.
I’ve tried 3 recipes, one with 4 variations. Simple, easy, very tasty.
The photos are lovely and provide step by step illustrations for techniques.
Instructions and measurements are clear and offered in both measurements and by weight (grams). Perfect with or without a baking scale.
I particularly like the soup and sandwich sections which offers recipes for preparing roasts, condiments, soup and using leftovers in salads, etc.
I’ve tried 3 recipes, one with 4 variations. Simple, easy, very tasty.
The photos are lovely and provide step by step illustrations for techniques.
Instructions and measurements are clear and offered in both measurements and by weight (grams). Perfect with or without a baking scale.
I particularly like the soup and sandwich sections which offers recipes for preparing roasts, condiments, soup and using leftovers in salads, etc.
February 13, 2013
The bran-flecked loaf on the cover made me think that this was going to be a book mostly about baking bread, and that some decent portion of the bread recipes would involve whole-grains. Half the book is about sandwiches, and the only "whole wheat" bread is a mere 25% whole wheat.
The bread portion of the book covers one leavening method, and a few different kinds of dough.
If you're interested in learning various ways to leaven no-knead bread (poolish, biga, natural yeast/sourdough), I highly recommend the detailed Flour, Water, Salt, Yeast by Ken Forkish.
If you're interested in having a large recipe collection of no-knead doughs, from 100% whole wheat to Pumpkin Brioche, and a variety of ways to bake them (loaves, bread sticks, crackers, pitas, stuffed loaves, doughnuts, etc), I highly recommend Healthy Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois.
The sandwich fillings look interesting, but I wasn't looking for a sandwich book. Disappointing.
The bread portion of the book covers one leavening method, and a few different kinds of dough.
If you're interested in learning various ways to leaven no-knead bread (poolish, biga, natural yeast/sourdough), I highly recommend the detailed Flour, Water, Salt, Yeast by Ken Forkish.
If you're interested in having a large recipe collection of no-knead doughs, from 100% whole wheat to Pumpkin Brioche, and a variety of ways to bake them (loaves, bread sticks, crackers, pitas, stuffed loaves, doughnuts, etc), I highly recommend Healthy Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois.
The sandwich fillings look interesting, but I wasn't looking for a sandwich book. Disappointing.
February 5, 2017
Lahey's simple no-knead technique has raised my quality life by 50% and lowered my bread cost by more, in a city where quality artisan bread is pricey and hard to find. We've had to tinker with his recipes, as we live in the tropics, but the basic recipe is surprisingly forgiving and quick. I prepared the dough in minutes while my breakfast coffee brews, then let it proof for 24 hours. I've varied the proportion of bread flour with various multigrains, rye flours and wholemeal, added seeds, and will continue to try other ingredients (bacon and red onions are high on this list). I'm late to this no-knead game as this book is from 2009 and the NY Times video with Mark Bittman is now over 10 yrs old, but better late than never. For me, this method has been revolutionary, and Lahey's book is the manifesto. He, literally wrote THE book. Will read his book on pizza next.
August 18, 2010
Wow. Amazing book. I took this out of the library, as I do with most cookbooks (who has room for all those cookbooks!?) but I think I'm going to have to buy this one. It's so inspiring; it's not just a cookbook, it's like a manifesto of bread AND self empowerment (and fun to read). Lahey gives really clear, easy to understand explanations of science and technique and there are excellent photos to help you along. I haven't tried the bread yet but ... this book is so good I almost don't care whether I'm able to cook it or not (altho i bet this is the book that finally turns me into a breadbaker. If you've ever wanted to bake bread but haven't been able to pull it off, this book could be the greatest thing for you since .... well, I wont make the cliche metaphor but you know what I mean.
February 22, 2019
My Bread: The Revolutionary No-Work, No-Knead Method by Jim Lahey and photographs by Rick Flaste. Norton, W. W. & Company, Inc. 2009
Jim Lahey’s book “My Bread” is one I’ve seen often credited with inventing the “no knead” technique for bread baking that so many of us use today. There’s no doubt from reading this cookbook that Lahey is an experienced bread baker and authority on bread baking.
Lahey’s much-touted method is the popular slow-rise fermentation baked in a Dutch oven as a cloche. This technique replicates a bread oven (something that many of us don’t have) Lahey offers a good example of this technique with photographed step-by-step instructions using a slow rise and hot oven to maximum and easily replicated result. No doubt it’s a good form to use, producing a chewy round thickly crusted loaf of bread.
Lahey spends much time at the beginning of the book with a long bio, going over his life as a baker and how he came to become a bread revolutionary and develop this no-knead process. It’s not a very interesting story but it’s not without its points. Lahey gives us the reasons he came to be a baker and how he came to have his own bakery (Sullivan Street Bakery) producing his bread for restaurants and the public. I’ve seen this formula in many cookbooks, and where many of them succeed or offer an idea of who the author is, this context just became irritating for me. But, at the end of the day, this is a cookbook, not a memoir so I’m really here for the recipes and the content.
My problem with this cookbook is not the author’s gravitas, nor is it the technique used. It’s not just for me a very good cookbook. There are many recipes in this cookbook that made me think “Nah.” The “Nah” moment is a bad one for any cookbook. The idea of a cookbook is to offer ideas that I can use as a home cook in my day to day life cooking for my family. When I see recipes that are wrong-headed and brazenly bizarre if not frankly stupid. I have to wonder where the author is coming from and wonder at the competence of what is being written.
Many of the recipes in “My Bread” were inspired (says the author) by trips around the world. Here there is an unfathomable coconut bread that is inspired by a trip to tropical climes. (The recipe comes across as one that may have been done once and never repeated. If you are curious to read the cookbook and go to it, you will see what I’m talking about. The execution of the bread is one that is not common for yeast bread and I just don’t see it as something I or anyone else would want to try.) There is a Corn Bread recipe that comes across as ill-conceived, as is the one using of all things filtered sea water. (I live on the Pacific coast, that’s just not a good idea unless you want petrochemicals in your bread.
There are other grips I could have that seem petty. My biggest problem is the sloppiness (The Baguettes he touts are not at all baguettes but sloppy flat focaccia sticks. Nothing inherently wrong with the recipe but it’s not what he says it is and that for me is a problem. Ultimately I feel that the work was more about the author’s ego and not much about producing a good cookbook.
I like to feel that at the end of the day the cookbook was produced by someone who does not love cookbooks. I have a problem with that. If you want to give it a try, keep that in mind before you buy it. There are other no-knead cookbooks out there and many are much better.
The Good:
1. I did think that the technique used was good. You can’t dispute Lahey’s method and I don’t want to. This book was produced 10 years ago, so now this method has been well replicated and maybe improved by others in quite a few cookbooks that I will review.
2. The recipe for Irish Brown Bread is good and I did make it to some success. (We ate it quickly so sadly no pictures this time.)
The Bad:
1. The cookbook is just not one I enjoyed or thought I would use often. I would not purchase this for my home collection.
The Rating:
I would give this cookbook 2 out of 5 Loaves.
Jim Lahey’s book “My Bread” is one I’ve seen often credited with inventing the “no knead” technique for bread baking that so many of us use today. There’s no doubt from reading this cookbook that Lahey is an experienced bread baker and authority on bread baking.
Lahey’s much-touted method is the popular slow-rise fermentation baked in a Dutch oven as a cloche. This technique replicates a bread oven (something that many of us don’t have) Lahey offers a good example of this technique with photographed step-by-step instructions using a slow rise and hot oven to maximum and easily replicated result. No doubt it’s a good form to use, producing a chewy round thickly crusted loaf of bread.
Lahey spends much time at the beginning of the book with a long bio, going over his life as a baker and how he came to become a bread revolutionary and develop this no-knead process. It’s not a very interesting story but it’s not without its points. Lahey gives us the reasons he came to be a baker and how he came to have his own bakery (Sullivan Street Bakery) producing his bread for restaurants and the public. I’ve seen this formula in many cookbooks, and where many of them succeed or offer an idea of who the author is, this context just became irritating for me. But, at the end of the day, this is a cookbook, not a memoir so I’m really here for the recipes and the content.
My problem with this cookbook is not the author’s gravitas, nor is it the technique used. It’s not just for me a very good cookbook. There are many recipes in this cookbook that made me think “Nah.” The “Nah” moment is a bad one for any cookbook. The idea of a cookbook is to offer ideas that I can use as a home cook in my day to day life cooking for my family. When I see recipes that are wrong-headed and brazenly bizarre if not frankly stupid. I have to wonder where the author is coming from and wonder at the competence of what is being written.
Many of the recipes in “My Bread” were inspired (says the author) by trips around the world. Here there is an unfathomable coconut bread that is inspired by a trip to tropical climes. (The recipe comes across as one that may have been done once and never repeated. If you are curious to read the cookbook and go to it, you will see what I’m talking about. The execution of the bread is one that is not common for yeast bread and I just don’t see it as something I or anyone else would want to try.) There is a Corn Bread recipe that comes across as ill-conceived, as is the one using of all things filtered sea water. (I live on the Pacific coast, that’s just not a good idea unless you want petrochemicals in your bread.
There are other grips I could have that seem petty. My biggest problem is the sloppiness (The Baguettes he touts are not at all baguettes but sloppy flat focaccia sticks. Nothing inherently wrong with the recipe but it’s not what he says it is and that for me is a problem. Ultimately I feel that the work was more about the author’s ego and not much about producing a good cookbook.
I like to feel that at the end of the day the cookbook was produced by someone who does not love cookbooks. I have a problem with that. If you want to give it a try, keep that in mind before you buy it. There are other no-knead cookbooks out there and many are much better.
The Good:
1. I did think that the technique used was good. You can’t dispute Lahey’s method and I don’t want to. This book was produced 10 years ago, so now this method has been well replicated and maybe improved by others in quite a few cookbooks that I will review.
2. The recipe for Irish Brown Bread is good and I did make it to some success. (We ate it quickly so sadly no pictures this time.)
The Bad:
1. The cookbook is just not one I enjoyed or thought I would use often. I would not purchase this for my home collection.
The Rating:
I would give this cookbook 2 out of 5 Loaves.
January 6, 2010
I LOVE Jim Lahey's method. His was the recipe Mark Bittman made famous in the New York Times. I've made that bread at least a dozen times and it is my family's favorite. Now I got this book for Christmas and have many new variations to try! His bread is truly easy to make, costs very little, and is delicious and so satisfying. Thank you, Mr. Lahey!
February 1, 2010
I have only baked the first master recipe and the book is worth 5 stars just from that. This book has earned a spot on my cookbook shelf just as soon as I place my next Amazon order. The bread I baked last night was one of the best loaves I've ever produced in my home kitchen. It is also better that those that I've eaten at any bakery or restaurant. The crust was crisp, crackly, and SO unbelievably flavorful! The crumb was delightful too - moist and springy, with irregular holes just as it should be and it didn't taste overly yeasty as many breads can. I left the dough to rise 24 hours during its first rise due to being stuck in a car on icy DC roads when I should have been tending to the bread but I think I will do it this way from now on in the winter because it was that good! I was amazed at how well the bread baked in the pot (never baked bread in a pot like this - I used a square covered Le Crueset and was skeptical but it was amazing!). There was SO LITTLE hands-on time that it was ridiculous. Ridiculously easy.
Why did I wait so long to try this??! WHY? I could have been tinkering all these years with more whole wheat based on this method perfecting a good no-knead wheat bread. Ugh, I could just kick myself. Instead, I think I will just mix up another batch of dough tomorrow!
I mean, I heard the crust SING (which I learned is the sound when the bread cools on the rack and goes through it's last cooking stages and the crust actually crackles - it was so cool to hear,though I probably looked silly to anyone that could have seen me with my ear hovering one inch from my freshly-baked loaf of bread for 5 minutes)!! Lahey made me feel like a bread goddess. Thank you thank you thank you, Mr. Lahey!!!
Why did I wait so long to try this??! WHY? I could have been tinkering all these years with more whole wheat based on this method perfecting a good no-knead wheat bread. Ugh, I could just kick myself. Instead, I think I will just mix up another batch of dough tomorrow!
I mean, I heard the crust SING (which I learned is the sound when the bread cools on the rack and goes through it's last cooking stages and the crust actually crackles - it was so cool to hear,though I probably looked silly to anyone that could have seen me with my ear hovering one inch from my freshly-baked loaf of bread for 5 minutes)!! Lahey made me feel like a bread goddess. Thank you thank you thank you, Mr. Lahey!!!
October 20, 2014
Wheeeeee! I'd been hearing about Jim Lahey and his no-knead bread for just about forever (read: perhaps a year), when just the other day a Lodge dutch oven and a copy of his book showed up in the mail, thanks to 'Netta. I just finished reading it and plan to start baking posthaste. But this book is more than just a fabulous, fool-proof (or so he claims), low-labor method for baking delicious, bakery-quality breads in your own kitchen: he also lovingly and precisely discusses the Italian tradition of bread and artisan labor and flavor pairings; and the second half of the book, after his many variations on the basic dough and technique, offers numerous fantastic panino recipes and creative uses for stale bread. I adore this book already, and I only cracked it open about an hour ago. After I've used some of the recipes I'll adjust my rating. Wheeeeee!
UPDATE: the bread is PHENOMENAL. my husband, an italian and unabashed carb lover, says this is the best bread he's ever eaten. i make the basic recipes multiple times in any given month. just wonderful. i have tried a few of his sandwich and pizza recipes, and they're knockout. his flavor pairings are so carefully considered and measured; for sure follow his recipes to the letter the first time you prepare them; only thereafter allow yourself to improvise. because jim lahey's palate will educate yours.
the pizza dough recipe is easy and wonderful. i use it quite frequently with both his and my own toppings. a crisp, chewy crust that never becomes tough or dry.
UPDATE: the bread is PHENOMENAL. my husband, an italian and unabashed carb lover, says this is the best bread he's ever eaten. i make the basic recipes multiple times in any given month. just wonderful. i have tried a few of his sandwich and pizza recipes, and they're knockout. his flavor pairings are so carefully considered and measured; for sure follow his recipes to the letter the first time you prepare them; only thereafter allow yourself to improvise. because jim lahey's palate will educate yours.
the pizza dough recipe is easy and wonderful. i use it quite frequently with both his and my own toppings. a crisp, chewy crust that never becomes tough or dry.
June 21, 2011
i have had this book on my to read-to buy list for a very long time. I bought Artisan Bread in 5 Minutes a Day over this one last summer. I finally picked this up at he library yesterday and read through it last night - who knew that the for the last several years I was using the Lahey method for bread making already! I should have gotten this book to begin with, as I never use the artisan Bread book recipes at all. I will be trying every single recipe in this book - and will be picking up my own copy asap. I now want to live on nothing but sandwiches after reading the sandwich chapter, and i have so many more ideas that I need to get to start on! If you read this book and use this method, one of my favorite things to do with this bread recipe is to substitute for the water - I will generally cook something like artichokes for dinner one night, then let the water boil down/reduce to the correct amount and use that in the bread in place of plain water. it adds a very nice depth of flavor and just something a little different.
June 2, 2017
Okay I don't really know how to review a cookbook but
1. Whatever the male version of a manic pixie dream girl is, that's Jim.
2. It gets pretty silly when it turns into sandwich recipes and that's where I stopped reading.
3. I've been making the basic bread for a few months now and it's freaking delicious.
1. Whatever the male version of a manic pixie dream girl is, that's Jim.
2. It gets pretty silly when it turns into sandwich recipes and that's where I stopped reading.
3. I've been making the basic bread for a few months now and it's freaking delicious.
October 6, 2016
Bread is amazing. Try the pizza recipes - dough takes about 3 hours with minimal hands on time. We literally had cauliflower pizza 4 days in a row, it was that good.
August 24, 2017
I've been making this bread for years, but it was good to go straight to the source. Jim Lahey's book is a fascinating read - quite a feat for a cookbook! I can't wait to try his variations on the classic recipe, and have already made some of the accompaniments he suggests (the bruschetta is fabulous).
March 2, 2015
Several years ago (2010), I read about this bread recipe published in the New York Times and was intrigued by the idea of not needing to knead it. I tried versions of it until I was baking bread much more often than my waistline liked.
I never cooked it in a dutch oven (didn't have one), but still got delicious results. I also used the book Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking as a reference and I loved making homemade bread for my family.
Eventually I stopped and went back to buying bread pretty much exclusively from the grocery store. But I knew that baking homemade bread, rolls and pizza dough wasn't hard to do, and in fact it was a bit addicting.
I recently read Cooked: A Natural History of Transformation by Michael Pollan and was inspired to get back into baking bread and exploring the bounds of yeast fermentation. His ability to show how the elements of earth, air, fire and water can be integrated into homemade delicious food is very fascinating.
Also, our youngest daughter expressed interest in baking bread, and I thought I'd revisit the no-knead concept to help her along. I borrowed this book from our local library and started drooling at the wonderful pictures of yummy bread.
So I wrapped myself into a warm blanket on the couch in front of a roaring fire on a cold freeing rain-kind of day and read this book pretty much cover to cover. I love that he includes so many different recipes for breads as well as foods to make with breads (as soup, sandwiches, pizza, dessert etc.) Heaven.
When I mentioned this book and the recipe for no-knead bread, our youngest groused that the kneading is what she likes. "The best parts of baking bread are the kneading and the eating." So we resorted to the internet to find a simple, basic bread recipe that allowed her an opportunity to knead to her heart's content.
We used this recipe, which makes one loaf and is very easy for a beginner. I will note that I made a couple of substitutions, as recommended in the comment section of the recipe, using olive oil instead of shortening and about a half cup of whole wheat flour in place of some of the white flour to add a bit more substance to the bread; we also mixed the wet ingredients first with the yeast, then added them to the dry - flour and salt.
The bread was delicious and I think I have an amateur baker on my hands. My oldest has no interest in baking bread, but she did help me roast some garlic to spread on top of the freshly sliced bread. Now I truly know why we had children. (only partly kidding....)
We pretty much destroyed the whole loaf in one meal and I'm sure that our daughter will want to make this again soon. I still want to get back to the recipes in this book and I'm seriously considering purchasing a covered 5qt cast iron dutch oven, but still haven't gotten around to it yet. I know that I will use it for other types of cooking, but I think I'm still a bit afraid that we'll get too used to making warm, delicious bread on a much-too-frequent basis.
I doubt that any of us will cook professionally, but with reference books like this, you really can create a lovely bread that is so much better (and probably healthier) than what you buy at the store. Yum.
I never cooked it in a dutch oven (didn't have one), but still got delicious results. I also used the book Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking as a reference and I loved making homemade bread for my family.
Eventually I stopped and went back to buying bread pretty much exclusively from the grocery store. But I knew that baking homemade bread, rolls and pizza dough wasn't hard to do, and in fact it was a bit addicting.
I recently read Cooked: A Natural History of Transformation by Michael Pollan and was inspired to get back into baking bread and exploring the bounds of yeast fermentation. His ability to show how the elements of earth, air, fire and water can be integrated into homemade delicious food is very fascinating.
Also, our youngest daughter expressed interest in baking bread, and I thought I'd revisit the no-knead concept to help her along. I borrowed this book from our local library and started drooling at the wonderful pictures of yummy bread.
So I wrapped myself into a warm blanket on the couch in front of a roaring fire on a cold freeing rain-kind of day and read this book pretty much cover to cover. I love that he includes so many different recipes for breads as well as foods to make with breads (as soup, sandwiches, pizza, dessert etc.) Heaven.
When I mentioned this book and the recipe for no-knead bread, our youngest groused that the kneading is what she likes. "The best parts of baking bread are the kneading and the eating." So we resorted to the internet to find a simple, basic bread recipe that allowed her an opportunity to knead to her heart's content.
We used this recipe, which makes one loaf and is very easy for a beginner. I will note that I made a couple of substitutions, as recommended in the comment section of the recipe, using olive oil instead of shortening and about a half cup of whole wheat flour in place of some of the white flour to add a bit more substance to the bread; we also mixed the wet ingredients first with the yeast, then added them to the dry - flour and salt.
The bread was delicious and I think I have an amateur baker on my hands. My oldest has no interest in baking bread, but she did help me roast some garlic to spread on top of the freshly sliced bread. Now I truly know why we had children. (only partly kidding....)
We pretty much destroyed the whole loaf in one meal and I'm sure that our daughter will want to make this again soon. I still want to get back to the recipes in this book and I'm seriously considering purchasing a covered 5qt cast iron dutch oven, but still haven't gotten around to it yet. I know that I will use it for other types of cooking, but I think I'm still a bit afraid that we'll get too used to making warm, delicious bread on a much-too-frequent basis.
I doubt that any of us will cook professionally, but with reference books like this, you really can create a lovely bread that is so much better (and probably healthier) than what you buy at the store. Yum.
April 27, 2013
So I've got this newly diagnosed soy allergy and pretty much every flipping thing on the supermarket shelves in the bread aisle has soy and consequently so does all the bread in nearly every restaurant out there. SO I have to make ALL of my bread from scratch. I've made bread from scratch for years but only when I want something special but if I have to do it all of the time, for everything, forever....I need some new techniques.
This book plus Artisan Bread in Five Minutes a Day allows me to make up large batches of dough of all kinds and then store them and make them fresh as needed for pizza, hamburger rolls, breakfast, etc. I could NOT believe how easy this technique is. Before I could afford a mixer, I made traditional bread doughs by hand and mixing them with a wooden spoon was HARD work. I mix these doughs without the aid of a mixer and they are EASY. (Even though I am 30 years older.) Anyone from beginner to experienced bread maker can use these recipes. If you are a beginner, follow the recipes exactly and you will make superb bread. If you have a grasp of the science/art of it all, you can use the recipes as a starting point and open up a whole new world of bread making.
This book plus Artisan Bread in Five Minutes a Day allows me to make up large batches of dough of all kinds and then store them and make them fresh as needed for pizza, hamburger rolls, breakfast, etc. I could NOT believe how easy this technique is. Before I could afford a mixer, I made traditional bread doughs by hand and mixing them with a wooden spoon was HARD work. I mix these doughs without the aid of a mixer and they are EASY. (Even though I am 30 years older.) Anyone from beginner to experienced bread maker can use these recipes. If you are a beginner, follow the recipes exactly and you will make superb bread. If you have a grasp of the science/art of it all, you can use the recipes as a starting point and open up a whole new world of bread making.
January 25, 2011
I have been baking bread since I was very young. I was mostly happy with the results. I followed the videos on the net and made excellent bread but I am not into sour as much, but fantastic bread non the same. I found this book on their site, they are happy to share anything bread.
I got it from the library and I too was blown away with this bread. From start to finish I was mesmerized by this recipe. How can a bread turn out so lovely if it is so wet!
I made three loaves for a church function and they all loved it.
A visiting pastor came into the kitchen and requested that I make him this bread and that he would pay for it. Well I was flattered but declined much to his dismay.
I made a loaf of white, whole wheat and an olive one.
The book is not justabout baking bread they have a host of other yummy recipes in the back of the book with what to do with your bread even after it is stale.
Take a good look at this book and make some bread, better yet let your 5 year old make it, that is how easy it is. I love this book.
I got it from the library and I too was blown away with this bread. From start to finish I was mesmerized by this recipe. How can a bread turn out so lovely if it is so wet!
I made three loaves for a church function and they all loved it.
A visiting pastor came into the kitchen and requested that I make him this bread and that he would pay for it. Well I was flattered but declined much to his dismay.
I made a loaf of white, whole wheat and an olive one.
The book is not justabout baking bread they have a host of other yummy recipes in the back of the book with what to do with your bread even after it is stale.
Take a good look at this book and make some bread, better yet let your 5 year old make it, that is how easy it is. I love this book.
October 3, 2011
Lahey, a force in the no-knead bread movement, writes a book that is beautiful and informational. It's not my absolute favorite, as cast iron breadmaking is not my particular desire. However, his recipes are sound, accessible and fun. But, why am I giving this book 5 stars? Because, Lahey should seriously consider writing a sandwich book.
Read this book for Chapter 5: The Art of the Sandwich, period. Do not pass go, do not collect $200 until you read it. It is absolutely stunning. His relation to great bread as a grand piano and the art of the sandwich as the backing orchestra is beautiful (and so true)!
What I will find the most value in are the following recipes: Homemade Pickles, Homemade Spicy Mustard, Roasted Red Peppers and the jump off the page delicious sandwich creations photographed.
Overall, the photographs, method, recipes and ease of use make this a great book to add to your bread instruction collection.
Read this book for Chapter 5: The Art of the Sandwich, period. Do not pass go, do not collect $200 until you read it. It is absolutely stunning. His relation to great bread as a grand piano and the art of the sandwich as the backing orchestra is beautiful (and so true)!
What I will find the most value in are the following recipes: Homemade Pickles, Homemade Spicy Mustard, Roasted Red Peppers and the jump off the page delicious sandwich creations photographed.
Overall, the photographs, method, recipes and ease of use make this a great book to add to your bread instruction collection.
March 1, 2013
Worth Reading from Cover to Cover: Garrett McCord (of Vanilla Garlic) notes that a good cookbook should keep you up at night. Good cookbooks should be read from cover-to-cover, savored, and enjoyed. I honestly believe that any foodie interested–if only relatively–in bread making were to purchase this book for the simple $19.77 over at Amazon, they would stay up the first night reading not just the recipes, but Lahey’s relationship to them. So yes, Lahey is great and one of the best parts of the book. Plus, the recipes from Lahey’s Sullivan Street Bakery menu are an added bonus–”Marinated Eggplant,” Pizzas, and Sandwiches all make My Bread an exceptional bread making cook book. - See more at: http://www.clearlydeliciousfoodblog.c...
August 7, 2011
A few years ago, I tried Jim Lahey's recipe for No-Knead Bread published in the New York Times. It was the most amazing bread I had ever made. It changed the way I look at bread.
Just a few weeks ago I discovered that he had a cookbook, so of course I had to get it from the library. I'm now full of ideas for changing up the recipe, from coconut-chocolate to carrot-walnut to apple. I tried the coconut-chocolate and it was very nice, although I need a bit of practice to get a nicer shaped loaf, I think.
Just a few weeks ago I discovered that he had a cookbook, so of course I had to get it from the library. I'm now full of ideas for changing up the recipe, from coconut-chocolate to carrot-walnut to apple. I tried the coconut-chocolate and it was very nice, although I need a bit of practice to get a nicer shaped loaf, I think.
December 18, 2014
Revolutionary bread for the home cook. This method is the only one I've ever had success with. The book itself is well written, designed, and beautiful. The philosophy is to master a simple loaf first and then make subtle variations (rye, cheese, nuts, and even carrot juice before going into the unexpected but simple pizza and sandwich section where he carries over his minimalist philosophy). Perfecting the recipes in this book could take years--it took me 2 weeks for the basic loaf--but even mistakes are delicious. Essential for any cook, scientist, or human who has wondered "why isn't there a better way to bake bread?" Here it is and it is easy and amazing.
October 8, 2013
This is THE book for no-knead bread recipes. Great proportions in cups or weights if you want to be precise. Good advice, easy to follow recipes, great sandwich section. All around a great book.
My personal favorites are the walnut-raisin bread and the chocolate coconut bread but of course the basic recipe is the one most used for everyday purposes. My only failure was the loaves baked in banana leaves but I am pretty certain it was my own fault and I will still try it again.
I will say that I have combined Lahey's cooking techniques with the recipes from Artisan Bread in 5 minutes a day when I am just making the weekly loaf and it is quicker, no-kneadier and super delicious.
My personal favorites are the walnut-raisin bread and the chocolate coconut bread but of course the basic recipe is the one most used for everyday purposes. My only failure was the loaves baked in banana leaves but I am pretty certain it was my own fault and I will still try it again.
I will say that I have combined Lahey's cooking techniques with the recipes from Artisan Bread in 5 minutes a day when I am just making the weekly loaf and it is quicker, no-kneadier and super delicious.
April 2, 2013
I've been making the 'no knead bread' since I heard about it a couple of years back. I bought this book because I want Jim Lahey to profit from his wonderfuly successful method for making great bread at home.
I really enjoyed reading about his early wanderings and learning to make bread, but the kicker that made me give this book 5 stars is the pizza dough recipe. I have gotten very close to replicating House Pizzaria's (Austin Tx.) goat cheese and potato pie by using Lahey's dough. For that, I'm forever gratefull.
I really enjoyed reading about his early wanderings and learning to make bread, but the kicker that made me give this book 5 stars is the pizza dough recipe. I have gotten very close to replicating House Pizzaria's (Austin Tx.) goat cheese and potato pie by using Lahey's dough. For that, I'm forever gratefull.
February 7, 2014
OK, so it's a fantastic new technique that has revolutionized home bread making... but I don't eat white bread and the only "whole wheat" recipe in here is just 25% whole wheat. So 5 stars for a cool new technique, and 0 stars for any recipes I would actually make regularly for my family. (Wish I could figure out how to make no-knead versions of the breads in Peter Reinhart's Whole Grain baking, because many of them are 100% whole wheat, but all that kneading hurts my hands and I don't have a mixer).
August 23, 2011
In truth I am far too lazy to actually make bread but I do love the stuff. And the smell! It doesn't get much better than the scent of a fresh loaf baking. Jim Lahey's step-by-step guide would be the perfect tool were I to get off my lazy duff and actually attempt to create a concoction. Do wish pictures were provided of every recipe.
February 8, 2010
Ok, so this book is a cookbook, and I haven't actually made any of the recipes in it. I still really enjoyed reading it, and I learned a lot about bread. I'm looking forward to trying out his bread-making technique.
October 7, 2015
Great technique for making bread.
April 28, 2020
This book explains Lahey's famous "no knead bread" method that comes from New York City, and the many ways that this simple recipe can be altered, modified, and enriched. The target audience for this informational book would be for any cook age twelve and older. It begins with the basic "No-Knead" recipe, and it explains the step by step instructions both in detailed paragraphs as well as pictures. Each recipe includes six to ten small pictures that display the steps. This is extremely important in baking as there are certain consistencies of the dough that are often hard to describe. From pizzas to focaccias to steccas, or small baguettes, this book provides the baker with many avenues to explore. Chapter five delves into "The Art of the Sandwich" by sharing a rosemary beef and a citrus pork recipe which involves tying with twine. The last chapter of Lahey's bread book focus on stale bread and how to use with bruschetta, gazpacho, and a chocolate torte. This book is extremely informative, easy to use, and gives any beginning baker the ability to bake a wide variety of dishes - from pizzas to tortes.
October 17, 2017
I've been making this style of bread for a while. There are lots of variations of it waiting to be found on the internet and I have found it to be quite forgiving. I've been an 'old'style bread baker for a long time and I miss it so, but this method is so quick and easy. I'm not sure I will ever NOT proof my yeast and using a much cooler water goes against everything I know. That said, boy does it work well!
My Bread gives me loads of new tips and variations I hadn't thought of. I've made several of the recipes already and have had only hits and no misses. I really appreciate that the author, Jim Lahey. gives us weight measurements along with volume. Most serious bakers know that's most important and gives more consistent results.
My Bread gives me loads of new tips and variations I hadn't thought of. I've made several of the recipes already and have had only hits and no misses. I really appreciate that the author, Jim Lahey. gives us weight measurements along with volume. Most serious bakers know that's most important and gives more consistent results.
May 1, 2025
I read this a decade ago when I was a new mom. Then after COVID and a bread machine, I was on the hunt for fluffier breads. This seemed familiar, and it turns out it was. Mr. Lahey is famous for his basic bread recipe that was featured in the New York Times. We tried his pizza dough and it is amazing! Now I can't stand store dough. I love rereading this book and looking at Jim's well-worn beloved baking tools and pots. I'm an incompetent cook, but Jim makes me feel that I can try his recipes and it will turn out fine no matter my mistakes. Maybe in the summer I will try his famous bread, but right now, I'm fine with his pizza dough and sauce. Yummmy! Get this and salivate.
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