Lahey founded the Sullivan Street Bakery in New York and obviously knows something about bread. But this bread making method isn’t complicated. It’s revolutionary in its simplicity.
Lahey explains his method and how the process works. Time, moisture and enzymes are key. He also shares several photos with the recipes. Incidentally, recipes use Metric measurements, but aren’t difficult to convert, according to reviewers.
This no-knead dough technique calls for flour, yeast, salt, and water, which are mixed together and left for 12-18 hours. It can then be baked in a Dutch oven or something similar. No special baking equipment or bread machine is necessary.
But you can make more than just a loaf of bread. Make pizza, ciabatta, foccacia, rye bread and more. Part of the book focuses on sandwiches. Plus, you can experiment with different kinds of flour.
When you’re thinking survival, you want something basic, but good. Jim Lahey’s My Bread: The Revolutionary No-Work, No-Knead Method fills that need. Get your copy by clicking on its title wherever you see it linked in this post. That takes you to the page where it’s featured, and you can place your order there.
Isn’t it a relief knowing bread making doesn’t have to be complicated?