My BreadThe 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 labour 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 variationsuch as a peanut butter and jelly bread, a pecorino cheese loaf, pancetta rolls, or a classic Italian