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Product Description
Review
."..the most beautiful bread book yet published..." -- The New York Times
Book Description
For the home or professional bread-maker, this is the book of the season. It comes from a man many consider to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco, a city that knows its bread. To Chad, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. He developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. A hundred photographs from years of testing, teaching, and recipe development provide step-by-step inspiration, while additional recipes provide inspiration for using up every delicious morsel.
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Most helpful customer reviews
10 of 11 people found the following review helpful
3.0 out of 5 stars
Very labor intensive recipe,
By
This review is from: Tartine Bread (Hardcover)
Yesterday I baked the Tartine Country Bread. The process that Chad Robertson uses is very labor intensive since the very wet dough needs to be turned every 30 minutes for 4 hours during the bulk fermentation period. According to the book Chad is using this process because it is the only way he can manually process such a large amount of dough needed to operate a bakery. Hand kneading every loaf for 15 minutes is not an option for him.The Tartine Country Bread that I baked using the instructions in the book came out good but not great. It would take a few more tries to make it perfect. The instructions in the book are sometimes too generic. For example in his recipe he calls for white flour but does not specify what kind. Is he talking about all purpose flour or bread flour? Another problem I had was to determine when my loaf had risen enough in the final rising period. Chad says between 3 and 4 hours final rising time but does not give any other information. That Chad Robertson is sharing his bread making process is great and I was very interested to learn how he produces his bread. However for a home baker to work with such a wet dough is very difficult and labor intensive. I have been baking sourdough bread twice a week for ten years now and it takes lots of practice to make a good bread regardless what process is used. I will not use chads method again because turning the dough every 30 minutes for a 4 hour period takes up too much of my day and bulk fermentation is only one step of many more that are needed to produce his bread. Chads bread requires these steps: 1.Preparing the starter the night before baking. 2.Mixing the bread dough. 3.Resting the bread dough 30 - 40 minutes. 4.Turning the dough every 30 minutes for 4 house. 5.Dividing the dough and bench resting 30 minutes. 6.Forming the bread loafs and final proof for 3 - 4 hours. 7.Baking the bread. I am certainly a very committed home baker and to make sourdough bread is always time consuming. But I think Chads method is more applicable in a bakery setting. Finally the loaf that I produced using his method was not as good as the loaf I produce with a regular kneading method and a less hydrated dough.
1 of 1 people found the following review helpful
5.0 out of 5 stars
Sourdough expertise,
Amazon Verified Purchase(What's this?)
This review is from: Tartine Bread (Hardcover)
The definitive resource for successful sourdough bread on the first try! Step by step instructions, clear photos and lots of ideas for variations that rival the famed San Francisco bakery's product.
1 of 1 people found the following review helpful
5.0 out of 5 stars
best bread book ever,
Amazon Verified Purchase(What's this?)
This review is from: Tartine Bread (Hardcover)
I have made the country loaf and it is spectacular. This is a well crafted and beautifully illustrated book.
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