{"product_id":"my-bread-1","title":"My Bread","description":"\u003cp\u003eWhen he wrote about Jim Lahey's bread in the \u003cem\u003eNew York Times\u003c\/em\u003e, 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.\u003c\/p\u003e\u003cp\u003eThe secret to Jim Lahey's bread is slow-rise fermentation. As Jim shows in \u003cem\u003eMy Bread\u003c\/em\u003e, 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.\u003c\/p\u003e","brand":"W. W. Norton \u0026 Company","offers":[{"title":"Default Title","offer_id":48836038295757,"sku":"9780393066302","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0557\/1529\/9533\/files\/imageloader_ba650a6d-3818-4847-99ab-bc1798d7545f.jpg?v=1790991853","url":"https:\/\/booksatmidnight.com\/products\/my-bread-1","provider":"Books At Midnight","version":"1.0","type":"link"}