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My Bread: The Revolutionary No-Work, No-Knead

My Bread: The Revolutionary No-Work, No-Knead Method. Jim Lahey

My Bread: The Revolutionary No-Work, No-Knead Method


My.Bread.The.Revolutionary.No.Work.No.Knead.Method.pdf
ISBN: 9780393066302 | 256 pages | 7 Mb


Download My Bread: The Revolutionary No-Work, No-Knead Method



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



While certainly no master baker, I have had the pleasure of making loaves by hand and getting my daily exercise requirement through what seemed like hours of kneading. As Julia put it in the introduction to the book, “Until our editor, in her gentle but compelling way, suggested that we really owed it to our readers to include a recipe for French bread, we had no plans at all to tackle it. Lahey’s method is creative and smart. My Bread: The Revolutionary No-Work, No-Knead Method by Jim Lahey. For whatever reason, working with dough . Lahey’s process revolutionary is the. No-Knead Whole Wheat Bread Recipe · My Bread: The Revolutionary No-Work, No-Knead Method | W.W. I just got my Artisan Bread in Five Minutes a Day and have a question – as far as the sweep and scoop method of measuring flour – the Master Recipe is the only recipe that calls for this. So, let's thank Jim Lahey of the Sullivan This is like a slow cooker method for bread. I'm starting to experiment and it has been fun!!!! Should I use this method to I bought a new scale and started weighing the flour after I measured it–and so far I'm averaging 4.68 oz/cup. The yeast does the work for you, as it ferments, according to Jim Lahey, who has popularized it and includes variations in his “My Bread: The Revolutionary No-Work, No-Knead Method” (W.W. The result of all that labour was certainly a sight When your sore wrists and shoulders and back remind you of how much work you put into that block that's no more. I use the scoop and sweep method to measure. White flour is made from the bulk of the wheat kernel, the starchy endosperm. The no-knead bread phenomenon has been sweeping the Interwebs for several years now thanks to Mark Bittman, but I haven't waded into the fun until now.