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My Bread: The Revolutionary No-Work, No-Knead Method Jim Lahey
Publisher: Norton, W. W. & Company, Inc.

First Impressions: Physically, this book feels just right. Even so, there can be no Or watching my mother-in-law shape kibbeh or hollow out vegetables for mahashi for hours, working with nimble hands and a level of ease that only comes from years of practice. Title & Publisher: My Bread: The Revolutionary No-Work, No-Knead Method by Jim Lahey with Rick Flaste. White flour is made from the bulk of the wheat kernel, the starchy endosperm. No-Knead Whole Wheat Bread Recipe · My Bread: The Revolutionary No-Work, No-Knead Method | W.W. DSC_8084(small) I know it's been a couple years now since no-knead bread first took the food world by storm. Dust flour onto work surface then scrape out dough. I am no doubt behind the times for only now trying it, especially since it's probably considered passé to some. It led to one book, 2009's My Bread: The Revolutionary No-Work, No-Knead Method, and now another: My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home. Uninclined to give massages nor pep talks to food, she became ecstatic (and relieved) when she came across Jim Lahey's revolutionary recipe for no-knead pizza in an issue of Bon Appetit magazine. I had been hearing for about a year that I needed to buy Jim Lahey's My Bread: The Revolutionary No-Work, No-Knead Method if I was ever going to take bread baking seriously. Most no-knead breads are also made with wetter dough, which fosters activity at the gluten's bond sites, resulting in a more open crumb and a different crust than what you'd get with a firmer, kneaded dough.