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My Bread: The Revolutionary No-Work, No-Knead Method Hardcover – Illustrated, October 5, 2009

by Jim Lahey (Author), Rick Flaste

1,381 ratings

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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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Editorial Reviews

From Publishers Weekly

Starred Review. The founder of New York's Sullivan Street Bakery, Lahey started a revolution in 2006 with his no-knead dough technique, in which flour, yeast, salt and water are mixed together quickly, left alone for 12 hours, then baked in a Dutch oven. The baking-averse found themselves suddenly capable of bread-making with a minimum of skill and fuss, opening a world of possibilities. In this wonderful compilation, Lahey elaborates on that method, explaining not only the science behind his approach but, through liberal use of photos, the technique as well. Once readers have mastered his basic dough (which won't take long), they're on their way to crafting homemade pizza, ciabatta, foccacia and rye as well as more playful variations such as peanut butter and jelly bread. While waiting for dough to rise, readers can pick from suggested sandwiches, such as Lahey's Cuban, made with Citrus Roast Porkand homemade pickles. Lahey's passion for bread-making and feeding people carries the book; his plainspoken advice and patient tutelage provide novices with a sure, steady hand to hold; and his methods will surely be adopted by chefs and bakers of all stripes.

Review

"Mr. Lahey's method is creative and smart…What makes Mr. Lahey's process revolutionary is the resulting combination of great crumb, lightness, incredible flavor―long fermentation gives you that―and an enviable, crackling crust, the feature of bread that most frequently separates amateurs from the pros…With just a little patience, you will be rewarded with the best no-work bread you have ever made."
― Mark Bittman, New York Times

"Jim Lahey's My Bread expands on his no-knead, bread-in-a-pot method, a revolutionary development that allows even once-hopeless bakers like me to produce wonderful loaves of thick-crusted goodness. In the professional arena, Jim is the acknowledged master of bread, dough, and crust. Chefs, foodies, and food nerds flock to his bakery and to his pizza joint. He is to bread what the Dalai Lama is to Buddhism."
― Anthony Bourdain

"The secret to making a foolproof, nearly labor-free loaf that tastes as delicious as anything from a baker…[Lahey] is the most intuitive bread baker I have ever met."
― Jeffrey Steingarten, Vogue

"Jim Lahey…opened the Sullivan St Bakery in 1994 selling breads that no one in the city had made before…Sullivan St became the name to look and ask for, and…became…the place to go for the incredibly airy, oil-brushed, lightly salted pizza Bianca, which is even better than that of the bakery in Rome's Campo de' Fiori."
― Corby Kummer, The Atlantic

"It's bread above all that [Lahey] knows and loves…The man can do wonders with flour and water, massaged or not…He can do fluffy, crunchy, supple, dense. He can do pizza Bianca―man, oh man, can he do pizza Bianca―those salty squares of almost entirely naked crust."
― Frank Bruni, New York Times

Product details

Publisher ‏ : ‎ W. W. Norton & Company
Publication date ‏ : ‎ October 5, 2009
Language ‏ : ‎ English
Print length ‏ : ‎ 224 pages
ISBN-10 ‏ : ‎ 0393066304
ISBN-13 ‏ : ‎ 978-0393066302
Item Weight ‏ : ‎ 2.31 pounds
Dimensions ‏ : ‎ 8.4 x 0.9 x 10.4 inches

Best Sellers Rank: #54,236 in Books (See Top 100 in Books)
- #84 in Bread Baking (Books)
- #364 in Celebrity & TV Show Cookbooks

Customer Reviews:
1,381 ratings

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Jim Lahey

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Jim Lahey has been featured on the cover of Bon Appétit and in The New York Times, Vogue and Saveur. He has also appeared on the Martha Stewart Show and NBC's Today show. His innovative no-knead bread recipe that ignited a worldwide home-baking revolution was first published in an article by Mark Bittman in The New York Times in 2006. This article became the basis of Lahey's first cookbook My Bread: The Revolutionary No-Work, No-Knead Method, and now his just-released, My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home.

Lahey opened Sullivan St Bakery in Soho in 1994 with little more than the wild yeast he hand-cultivated in Italy and a desire to bring the craft of small-batch bread baking to America. In 2009, he opened the doors to Co., his first pizza restaurant.

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Customers praise this bread cookbook for consistently producing European-style loaves with crispy crusts and complex artisanal flavors. The book is easy to follow, with clear writing and step-by-step illustrations, and customers consider it a must-have in their kitchen cookbook collection. They appreciate the diverse array of recipes and find the method works well, with one customer noting they get wonderful results every time.

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Taste Ease of use Book content Value for money Writing quality Results Pictures Variety of recipes

352 customers mention "Taste"342 positive10 negative

Customers love the taste of the bread, describing it as a quality European-style loaf with complex artisanal flavors, and one customer notes that it consistently produces loaves with crispy crusts.

"...It's not just a cookbook; it's a comprehensive guide that empowers home bakers to achieve bakery-quality bread in their own kitchens...." Read more

"...layout is very clear, typeface makes it easy to read, there are no gaudy colors, and every recipe can be found in the table of contents...." Read more

"...This has never let me down: I get a beautiful dome with holey innards and sturdy crust every time...." Read more

"...concise, and tells you exactly what you need to know to produce superb loaves of bread...." Read more

253 customers mention "Ease of use"250 positive3 negative

Customers find the book easy to use, with recipes that are simple to follow and understand.

"My Bread by Jim Lahey is a masterpiece in the world of bread baking, offering a comprehensive guide to creating artisanal bread at home that rivals..." Read more

"...First comes highly personal, rather entertaining and mercifully short explanation of how Mr. Lahey became a baker and what bread represents to him...." Read more

"I've been a fan of Mr. Lahey's marvelously simple and virtually foolproof method of baking country bread ever since reading about him in Mark Bittman..." Read more

"...This is by far the easiest, least time consuming, best results no-knead method I've tried yet. So far I've made the basic loaf and the rye bread...." Read more

83 customers mention "Book content"76 positive7 negative

Customers find the book insightful and informative, providing tips that are worthwhile. One customer describes it as a comprehensive guide.

"...It's not just a cookbook; it's a comprehensive guide that empowers home bakers to achieve bakery-quality bread in their own kitchens...." Read more

"...Seasoned baker or beginner, no matter, you will find something there that will make it worth the purchase...." Read more

"...This has never let me down: I get a beautiful dome with holey innards and sturdy crust every time...." Read more

"...photos showing the steps, in folding and other techniques, are incredibly helpful...." Read more

63 customers mention "Value for money"63 positive0 negative

Customers find the cookbook to be worth the investment, describing it as a must-have in every kitchen cookbook collection.

"...no matter, you will find something there that will make it worth the purchase...." Read more

"...This is, by far, my favorite "cookbook". Worth twice the price, and I'm not exaggerating. =========================== Update:..." Read more

"...for those who don't yet own one, but I found it a very worthwhile investment in making these recipes (as well as cooking other things)...." Read more

"LOVE, LOVE, LOVE this bread cookbook. This guy is a GENIUS...." Read more

40 customers mention "Writing quality"40 positive0 negative

Customers appreciate the writing style of the book, finding it clearly and concisely presented with step-by-step illustrations.

"...His instructions are clear, concise, and accompanied by helpful illustrations that guide you every step of the way...." Read more

"...There are six chapters. First comes highly personal, rather entertaining and mercifully short explanation of how Mr. Lahey became a baker and what..." Read more

"...Like his method, its simple, concise, and tells you exactly what you need to know to produce superb loaves of bread...." Read more

"...It’s clearly written & the photos showing the steps, in folding and other techniques, are incredibly helpful...." Read more

33 customers mention "Results"33 positive0 negative

Customers report wonderful results with the book's recipes, noting that they work better than bread knives, and one customer mentions achieving great success from the very first loaf.

"...I have made so many recipes from it, and they are always successful...." Read more

"...This method for making bread really works!" Read more

"...It's great. It's easy and it works. I'm a professional sourdough baker for years and a big fan of Jim Lahey. I totally dig his super simple approach...." Read more

"...out of this world as it goes against all bread recipes and works as well as any bread you can buy at the best bakeries you can find." Read more

27 customers mention "Pictures"27 positive0 negative

Customers appreciate the pictures in the book, particularly noting the step-by-step photos that are very useful.

"...It’s clearly written & the photos showing the steps, in folding and other techniques, are incredibly helpful...." Read more

"...It's a beautifully-made book, color with sturdy, glossy pages. Photos abound. It's not as thick as I thought it'd be, but that's okay...." Read more

"...line stuff with both easily understood written instructions and step-by-step photos, but he also provides a plethora of great recipes to use with..." Read more

"...on the internet, but I enjoyed reading through this book-- nice photography...." Read more

30 customers mention "Variety of recipes"18 positive12 negative

Customers have mixed opinions about the variety of recipes in the book, with some appreciating the diverse array of bread recipes and the ability to modify them, while others note that there are not tons of recipes and that many are very similar.

"...Beyond the method itself, My Bread offers a diverse array of bread recipes to suit every taste and occasion...." Read more

"...Sadly there're no sourdough recipes, and many Sullivan Street Bakery staple breads are not in the book, but then again it is not called "Sullivan..." Read more

"...In fact, the book thinks outside the pot, so you can get baguettes or stecca, pizza dough and other breads formed and baked otherwise...." Read more

"...This book would be an "11" but for one ommission -- no sourdough recipe. Otherwise, great book. Great bread." Read more

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Lucy
Makes for a very thoughtful gift!
Reviewed in the United States on April 30, 2024
Verified Purchase

My Bread by Jim Lahey is a masterpiece in the world of bread baking, offering a comprehensive guide to creating artisanal bread at home that rivals the best bakeries. From its detailed instructions to its mouthwatering recipes, this book has become my go-to resource for all things bread-making.

One of the standout features of this book is Jim Lahey's revolutionary no-knead method, which has transformed the way many home bakers approach bread baking. Lahey's technique eliminates the need for laborious kneading, instead relying on a slow fermentation process to develop flavor and texture. This hands-off approach makes bread baking accessible to novice bakers while still producing professional-quality results.

What sets this book apart is its meticulous attention to detail. Lahey leaves no stone unturned as he walks readers through each step of the bread-making process, from mixing the dough to shaping and baking. His instructions are clear, concise, and accompanied by helpful illustrations that guide you every step of the way.

Beyond the method itself, My Bread offers a diverse array of bread recipes to suit every taste and occasion. From classic sourdough to rustic ciabatta and everything in between, Lahey's recipes span a wide range of flavors and textures. Each recipe is accompanied by detailed notes and tips, ensuring that even novice bakers can achieve success.

What I love most about My Bread is its emphasis on simplicity and quality ingredients. Lahey's recipes are stripped down to the essentials, allowing the natural flavors of the ingredients to shine through. Whether you're using store-bought flour or experimenting with specialty grains, you can trust that Lahey's recipes will yield delicious results every time.

As someone who has been baking bread for years, I can confidently say that this book has revolutionized my approach to bread making. It's not just a cookbook; it's a comprehensive guide that empowers home bakers to achieve bakery-quality bread in their own kitchens. Whether you're a seasoned baker or just starting out, I highly recommend adding My Bread to your collection. It's a timeless classic that will inspire you to roll up your sleeves and start baking. It also makes a great gift!

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suave
Great book from a great baker
Reviewed in the United States on September 20, 2009
Verified Purchase
I prefer bread books written by practicing bakers. I find that they usually reflect author's approach to bread-baking, his philosophy, and in my opinion such books are more complete and entertaining than the ones written by professional food writers, although there are some notable exception. So from that point of view a book by Jim Lahey, owner and founder of New York Sullivan Street Bakery is an obvious choice. There is another reason altogether though - arguably it was Mr. Lahey's recipe for no-knead-bread and publication by Mark Bittman in NY Times that started the resurgence of amateur bread baking. It was his recipe that transformed me from occasional to everyday baker. Therefore for me buying this book was a no brainer.
My first impression is very positive (I don't expect it to change). The book is printed in convenient 10x8" format on a high-quality glossy paper. Most but not all recipes are accompanied by photos, which make the process very clear. The recipes are given in cups and in metric units, a good thing in my opinion, but if you're used to ounces, you're a bit out luck, although quite a few recipes start with 280 g. of flour which is pretty much 10 oz. The layout is very clear, typeface makes it easy to read, there are no gaudy colors, and every recipe can be found in the table of contents.
There are six chapters. First comes highly personal, rather entertaining and mercifully short explanation of how Mr. Lahey became a baker and what bread represents to him. Second chapter is theory, it explains what the ingredients are, and how the process works. Third chapter is where the recipes begin, there's no-knead-bread itself and about dozen of breads based on it as well as some breads based on liquids other than water. Fourth chapter is pizza and focaccia. Brace yourself, you won't find much tomato sauce there and even less cheese. Fifth chapter is called "The Art of the Sandwich" and describes about a score of paninis and gives recipes for most ingredients that go into them - roasts, spreads, marinated vegetables, dressings, they are all there. The last chapter deals with the things you can do with the stale bread.
Sadly there're no sourdough recipes, and many Sullivan Street Bakery staple breads are not in the book, but then again it is not called "Sullivan Street Bakery Bread Book", so I can't fault the author for not including them, no matter how much I'd like them to be there.
So all in all it's an excellent book and highly recommend it. Seasoned baker or beginner, no matter, you will find something there that will make it worth the purchase. And mark my word, in a couple of months everyone and his uncle will have blogged about stecca.

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Matheus Placidino dos Santos Pires
Para iniciantes, curiosos e profissionais
Reviewed in Brazil on April 30, 2018
Verified Purchase

O método apresentado nesse livro é muito interessante e de fácil acesso para qualquer padeiro de primeira viagem. Só é preciso um pouco de paciência para tirar um pão bem aerado e saboroso.
O livro também tem algumas receitas bem interessantes, como o pão feito com suco de cenoura, ou cerveja, substituindo a água. Sem contar as receitas de pizzas e sanduíches para complementar as receitas.
Vale à pena!!

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cocco
良い買い物ができました。
Reviewed in Japan on July 4, 2014
Verified Purchase
洋書は値段が高いので、リーズナブルになっているこちらを購入しました。
表紙に少し擦れ、傷のようなものがありましたが、端なのでまったく問題がなく
安心して中古の選択肢が広がった買い物でした。

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David Paget
Great collection of recipes
Reviewed in Canada on April 8, 2024
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Excellent

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Simon Butler
Great book, even better bread!
Reviewed in the United Kingdom on January 10, 2010
Verified Purchase
I had already been baking bread using Jim Lahey's no-knead bread method for over a year having discovered it on the internet. As I am hopeless at kneading dough his method appealed to me. It really is the simplest recipe ever but produces amazing bread, the best I've ever baked and the best home baked bread I've ever tasted. So when I saw that he had written a book I just had to buy it. And I am pleased that I did as it is an excellent book.

He has split the book into 6 chapters, each one on a different subject. Chapter 1 is a kind of bread making autobiography explaining how he got into making bread (to impress a girl!) and his visits to Italy to sample Italian bread baking.

Chapter 2 introduces his no-knead recipe and chapter 3 then builds on this with variations such as rye, olive, Irish and Apple versions amongst others. He also includes some recipes for traditional Italian breads such as Stecca (thin Italian baguettes), Stirato (larger Italian baguettes) and Ciabata (slipper loaf). These are all based on his no-knead method and I am pleased to report they involve no kneading whatsoever!

Chapter 4 is his pizza and focaccia sections. He gives a recipe for his pizza dough (which differs slightly from his bread recipe) and then recipes for lots of different pizza toppings and variations. His Pizza Bianca - kind of like a cross between focaccia and pizza - looks lovely and I shall be trying this one soon.

Chapter 5 is all about sandwiches, which initially struck me as odd and perhaps a bit of a filler but the chapter does make sense. This is an American book by a New Yorker and New Yorkers like nothing better than to go to a deli for a sandwich. So this chapter gives recipes for both sandwich fillings - eg roast beef, roast pork, aioli (garlic mayo), pickles etc - and also the best sandwich combos. I will also be trying these out too.

Finally chapter 6 deals with recipes to use up your left over bread. Again, on first inspection this seemed like a filler section but this has lots of lovely looking recipes in it too; I am looking forward to trying the chocolate torte made using no-knead breadcrumbs!

As I only had the book for about a week I have only had time to make one of the recipes so far - the Stirato. This recipe does involve slightly more work than the basic no-knead bread recipe I've been using this past year before I bought the book but the finished sticks are just as delicious as the bread was! I look forward to trying more of the recipes soon.

So overall, this is a great book full of interesting recipes and is a good read in its own right. It also features some excellent photography. The photos are either presented in a step-by-step fashion so you can see exactly what you need to do (and what the dough / bread should look like) at every stage or they are simply stunning photos of the finished breads themselves. I would wholly recommend this book to anyone interested in baking your own artisan bread that tastes as good as it looks.

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K. Edler
Superbrot ohne zu Kneten
Reviewed in Germany on May 16, 2013
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Nachdem ich jahrelang alle möglichen Brotrezepte ausprobiert habe, im Backofen, im Brotbackautomaten, im Bräter, hatte ich mich eigentlich schon damit abgefunden, dass es schier unmöglich ist, zu Hause ein Brot zu backen, das wirklich schmeckt wie vom Bäcker. Was habe ich nicht alles gekauft: Roggensauer, Weizensauer, Malz. Frisch schmeckte das Brot ja einigermaßen, aber am nächsten Tag roch und schmeckte es doch stark nach Hefe.
Da stieß ich durch Zufall auf "My Bread". Das ist der Hammer! Schon das reine Weizenbrot, gebacken mit Type 405, schmeckt vorzüglich und ist eine Augenweide. Inzwischen habe ich einige der Brote von Jim Lahey ausprobiert. Das Prinzip ist ganz einfach: Der Teig muss recht flüssig sein, damit die Hefe arbeiten kann. Ein Kneten ist somit unmöglich und auch gar nicht erforderlich. Außerdem muss die Hefe (in diesem Fall Trockenhefe) sehr lange gehen (12-18 Stunden bei Zimmertemperatur). Ein gutes Brot lässt sich eben nicht auf die Schnelle backen. Ich habe schon mehrere Rezepte aus dem Buch ausprobiert und auch Eigenkreationen nach dem gleichen Prinzip. Das Ergebnis war stets perfekt. Für den kleinen Haushalt sind die Brote mit 400 g Mehl super. So hat man nie altes Brot.
Das beste Backbuch seit langem!My Bread

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K. Edler

Superbrot ohne zu Kneten

Reviewed in Germany on May 16, 2013
Nachdem ich jahrelang alle möglichen Brotrezepte ausprobiert habe, im Backofen, im Brotbackautomaten, im Bräter, hatte ich mich eigentlich schon damit abgefunden, dass es schier unmöglich ist, zu Hause ein Brot zu backen, das wirklich schmeckt wie vom Bäcker. Was habe ich nicht alles gekauft: Roggensauer, Weizensauer, Malz. Frisch schmeckte das Brot ja einigermaßen, aber am nächsten Tag roch und schmeckte es doch stark nach Hefe.
Da stieß ich durch Zufall auf "My Bread". Das ist der Hammer! Schon das reine Weizenbrot, gebacken mit Type 405, schmeckt vorzüglich und ist eine Augenweide. Inzwischen habe ich einige der Brote von Jim Lahey ausprobiert. Das Prinzip ist ganz einfach: Der Teig muss recht flüssig sein, damit die Hefe arbeiten kann. Ein Kneten ist somit unmöglich und auch gar nicht erforderlich. Außerdem muss die Hefe (in diesem Fall Trockenhefe) sehr lange gehen (12-18 Stunden bei Zimmertemperatur). Ein gutes Brot lässt sich eben nicht auf die Schnelle backen. Ich habe schon mehrere Rezepte aus dem Buch ausprobiert und auch Eigenkreationen nach dem gleichen Prinzip. Das Ergebnis war stets perfekt. Für den kleinen Haushalt sind die Brote mit 400 g Mehl super. So hat man nie altes Brot.
Das beste Backbuch seit langem!My Bread

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My Bread: The Revolutionary No-Work, No-Knead Method Hardcover – Illustrated, October 5, 2009

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Top reviews from the United States

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5.0 out of 5 stars Makes for a very thoughtful gift!

5.0 out of 5 stars Great book from a great baker

Top reviews from other countries

5.0 out of 5 stars Para iniciantes, curiosos e profissionais

5.0 out of 5 stars 良い買い物ができました。

5.0 out of 5 stars Great collection of recipes

5.0 out of 5 stars Great book, even better bread!

5.0 out of 5 stars Superbrot ohne zu Kneten

Superbrot ohne zu Kneten

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Makes for a very thoughtful gift!

Great book from a great baker

Para iniciantes, curiosos e profissionais

良い買い物ができました。

Great collection of recipes

Great book, even better bread!

Superbrot ohne zu Kneten