Comments on: Review: My Bread

By: Kathleen

Kathleen — Sun, 25 Apr 2010 07:08:15 +0000

Thanks for the review of this great-looking bread book. I love the original recipe and method, and to have it expanded before me in this book would be brilliant. Thanks for the great pointer.

By: Love of Bread « Spill it, sister!

Love of Bread « Spill it, sister! — Thu, 08 Apr 2010 22:19:25 +0000

[...] periodically ever since, always with happy results. A week ago we came across a cookbook called My Bread, by the same baker, using the same method, and since then Joe has made baguettes to die for, pizza, [...]

By: Lauren

Lauren — Mon, 11 Jan 2010 15:28:12 +0000

I bought this book solely because of the Stecca recipe Jaden Hair posted on her fabulous blog Steamy Kitchen. The stecca (Italian for "stick") recipe produced skinny baguettes with a beautiful airy crumb and an incredible crust. Studded with halved grape tomatoes or spicy Sicilian green olives, these were my go-to holiday appetizer with great cheese, and everyone adored them.

I got the book last night and mixed up the pizza dough while I drank my coffee this morning. Several hours later, with negligible effort, I had a piece of the amazing pizza cavolfiore for lunch. I have always liked cauliflower, but this recipe will catapult you into a delightfully adolescent "no holds barred" love affair with this oft-maligned crucifer.

The enameled cast iron pot Lahey recommends does a great job but needn't be expensive. Cooks Illustrated very favorably reviewed a value-priced enameled cast iron dutch oven available at Wal-Mart for around $40. I have had one for a year and have used it for bread, braises, you name it. It has performed better than any piece of $40 cookware has a right to.

Run, don't walk. Get "My Bread", pour a glass of wine, and start exploring the world of the best bread you'll ever eat, with the least effort.

By: Nick

Nick — Mon, 28 Sep 2009 12:20:03 +0000

@ Rebecca. They are very similar in that they use an overnight fermenting process as their base. Artisan Bread is all about making a lot of dough and storing it and then using it as needed. Jim Lahey’s book is more about showing how to make the perfect loaf.

He strives for perfection while the 5 minute team strive for efficiency… but still make a great product.

I reviewed the book Rebecca is talking about earlier this year:
http://www.macheesmo.com/2009/01/review-artisan-bread-in-five-minutes-a-day/

At the end of they day, if you want to get serious about baking bread, I could see how both books could hold a spot on your shelf.

By: SippitySup

SippitySup — Sun, 27 Sep 2009 19:05:10 +0000

I love the reviews, not that I am brave enough for bread. GREG

By: Rebecca S.

Rebecca S. — Sat, 26 Sep 2009 19:02:29 +0000

I have a recipe book called Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois. It sounds like it might be a similar method of making bread. Have you heard of this recipe book and if so, how does it compare?

By: Tiffiny Felix

Tiffiny Felix — Sat, 26 Sep 2009 17:45:41 +0000

Very nice review. I'll look for this the next time I'm shopping books. I *love* the cover picture; I can just feel the crust under my fingers :)