When I first noticed another bread cookbook released this year, I hesitated — did I really need one more? I already own and have worked through The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread, and both volumes of Artisan Bread in Five Minutes a Day, which I use often with excellent results. Still, my cookbook habit won out and I purchased My Bread. After testing several recipes over the past month, I’m glad I did.
The modern “no-knead” movement gained attention in 2006 when Mark Bittman wrote about Jim Lahey’s technique of slow-rise dough baked in a covered cast-iron pot. The method is remarkably foolproof: it uses very simple ingredients and minimal equipment, and it yields artisan-style loaves with little hands-on time. The trade-off is the long initial rise, typically 12–18 hours, which means you usually must plan ahead if you want same-day bread. For those who prefer a single-day turnaround, there are workable adjustments.
In my experience, you can prepare the dough the day before and allow it to rise about eight hours at room temperature, then punch it down, cover it, and refrigerate overnight. The next day, bring the dough to room temperature and let it rise again before shaping and baking. Jim Lahey developed his skills in Italy and opened Sullivan Street Bakery in New York City in 1994; this is his first cookbook. The instructions are clear and practical, with step-by-step photos that accompany the recipes. The basic process is straightforward: mix water, flour, yeast, and salt, let the dough rest for an extended slow rise, then perform a short final rise and bake the loaf in a hot, covered cast-iron pot to develop a crisp crust and open crumb.
Every loaf I’ve made from this book so far has had a wonderfully crisp crust, a tender crumb, and deep flavor. I’ve tried the Ciabatta, the Stirato, and my favorite, the olive-studded Stecca, which I’ve returned to several times. The book also includes creative loaves such as Peanut Butter and Jelly Bread, Fresh Corn Bread, and Fennel Raisin Bread. A full chapter is dedicated to pizza, covering how to make ideal pizza dough and offering a variety of topping ideas. There’s also a chapter with sandwich options and a useful final section featuring recipes that make the most of stale bread.
My Bread is an excellent resource for both novice bakers and experienced cooks. Its approachable technique, reliable results, and the range of recipes make it a strong recommendation for anyone who wants to bake artisan-style bread at home.
My Bread: The Revolutionary No-Work, No-Knead Method