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his more than forty years as part of the Royal Shakespeare Company
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My Bread: The Revolutionary No-Work, No-Knead Meth Mark Gilbert his more than forty yearsThe secret to acclaimed baker Jim Lahey's bread is slow rise fermentation. As he revealed in 2009 with the publication of his now classic cookbook My Bread, the amount of labor you put in totals five minutes: mix water, flour, yeast, and salt, and then let time work its magic, no kneading necessary. Whether preparing Lahey's basic loaf or a variation a peanut butter and jelly bread, a pecorino cheese loaf, pancetta rolls, a classic Italian baguette
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