No-Knead Bread, Pizza, and a Baking Revolution | Jim Lahey

This is a Vintage Selection from 2012The BanterThe Guys taste something new and unusual.The ConversationThe Restaurant Guys hear a revolutionary idea from Jim Lahey of how to make not only bread, but pizza dough with his no-knead method. Jim discusses the obstacles many folks face while baking at home and his suggestions to overcome them so you, too, can make great pizza!The Inside TrackThe Guys hear what Jim really thinks about a typical pizza.“Most of the dough and our notion of pizza that's out there is really bad. Industrialized. Hopeless. Sad. You could say the pizza lacks self-esteem. The Pizza Mafia is probably planning a hit on me,” Jim Lahey on The Restaurant Guys Podcast 2012BioJim Lahey is the founder of Sullivan Street Bakery and a pioneering force in modern breadmaking. Trained in Italy, Lahey introduced his signature “no-knead bread” method in The New York Times, sparking a global home-baking movement. His slow-fermentation techniques, minimalist approach, and unwavering commitment to craft have influenced chefs, bakers, and culinary programs around the world. InfoJim’s booksMy BreadMy PizzaThe Sullivan Street Bakery CookbookSullivan Street Bakery Celebrates 30 Yearshttps://w42st.com/post/three-decades-of-dough-how-sullivan-street-bakery-became-a-nyc-institution/Bar Hill GinWe're bringing our kitchen to the farm!Join us at Dreyer Farms in Cranford, NJ for a Table-to-Farm Dinner.Sunday, September 13 @ 5:30https://www.stageleft.com/event/91326-table-to-farm-dinner/ Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The [email protected]