Audio By Carbonatix
Yvonne Ruperti, a Cook’s Illustrated test cook and writer,
features the no knead method in a new Idiots Guide, extending its use beyond
the basic boule (traditional round French yeast bread). In the simple style and
format of The Complete Idiot’s Guide series, she demystifies bread-baking
basics for wanna be artisan bakers.
Part 1 of the book is a tutorial, detailing no knead know
how. Background information on the importance of quality ingredients, proper
tools and minimal equipment needs, is explained in the context of getting good
results. Have an aversion to reading long explanations? “The Least You Need to
Know” highlights essential information at the end of each chapter.
Ruperti offers tips throughout the book, under the headings
of Baker’s Dozen-how to properly measure flour in a measuring cup, Bread
Head-“use a thermometer, yeast begins to die at 120 F”, and Dough Don’t -“most
breads are finished at a baking temperature that’s on the cusp of 212 F.” The
advanced baker may take exception to Ruperti’s use of cup measurements v weight
for dry ingredients, but hey, it’s the Idiot’s Guide, and her goal is to
initiate the intimidated.
Beginners resist skipping Part 1 and heading straight for
the recipes, especially you- the type that habitually throws out the directions
before assembling furniture from Ikea. Beyond the chapters on the basics, the
balance of the book holds recipes for a selection of traditional yeast breads,
breakfast and holiday breads and quick breads (leavened by baking soda or
baking powder).
This cookbook snob likes the Complete Idiots’s Guide to
Artisan Bread in spite of some over simplification, the nature of the Idiot
Guide series. The beginning baker can produce an impressive loaf following the
no knead technique and Ruperti’s tips. Experienced bakers will enjoy applying
the technique to a variety of more complex doughs. Ruperti’s explanations are
concise and inspire confidence in the no knead method. Grab this guide, a bowl
and spoon, give that electric mixer a rest, with no effort and a little time,
you can enjoy a satisfying home baked slice.
