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My Bread

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description My Bread Overview

My Bread is a 2009 cookbook by New York baker Jim Lahey, founder of Sullivan Street Bakery, that introduces his no-knead method for artisanal home bread baking. The technique relies on a long room-temperature rise and baking inside a covered pot to approximate professional hearth bread without specialized equipment. The book explains the method and provides recipes for basic loaves and variations.

help My Bread FAQ

How does Jim Lahey's no-knead bread method develop gluten?

The dough uses a small quantity of yeast and a long fermentation instead of extended mechanical kneading. Time and high hydration allow the gluten network and flavor to develop with relatively little handling.

Why does My Bread bake dough inside a covered pot?

A preheated covered pot traps moisture released by the dough, creating a steamy baking environment. That steam helps the loaf expand and form the crisp crust associated with Lahey's method.

Is My Bread the source of the famous New York Times no-knead recipe?

The method became widely known after Mark Bittman featured Jim Lahey's recipe in The New York Times in 2006. My Bread, published in 2009, expands the technique into a full cookbook.

Does My Bread contain more than one basic boule recipe?

Yes. The book applies Lahey's low-effort fermentation method to variations, pizzas, focaccia, and other breads rather than stopping with the original round loaf.

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