Tartine Bread Hardcover – Sep 15 2010
|New from||Used from|
Frequently Bought Together
Customers Who Bought This Item Also Bought
No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.
To get the free app, enter your e-mail address or mobile phone number.
..".the most beautiful bread book yet published..." -- The New York Times
About the Author
Chad Robertson trained at the Culinary Institute of America and, with his wife Elisabeth Prueitt, won the James Beard Outstanding Pastry Chef Award in 2008.
Eric Wolfinger is a photographer, surfer, and bread-making apprentice at Tartine Bakery. Like Chad, he lives in San Francisco.
Inside This Book(Learn More)
What Other Items Do Customers Buy After Viewing This Item?
Top Customer Reviews
Since I first tried the basic country bread recipe, I never looked back at no knead! This recipe is very similar to no knead(there is NO kneading with tartine!), but it deploys stretch and fold. It is a 3 day process...but it really is not labor intensive. I own a stone mill and grind my own flour. I usually use 30% whole wheat I grind myself and 70% store bought organic white flour. I am now experimenting with sprouting, drying and grinding that into flour. The recipe is consistently good every time! I recommend this book highly. For beginners it may be a bit overwhelming, but if you follow all the steps, I believe you will be amazed at what comes out of your oven and into your mouth!
The bread IS the best tasting bread that I have ever made, but oh man...the time and effort required. This is NOT for people on the go.
Patience is the key to getting a successful starter following the books instructions (it took nearly 3 months of daily feeding to get something useable). I attribute that to the low room temperature in my house when I began the process in early spring. Once summer hit, the house temperature was more favorable and the starter took off.
My first loaf was a complete flop, but after I got the hang of it and started the develop a feel for the dough and process I turn out textbook boule loaves every time (which is rare because it's hard to find 2 solid days to prepare 2 loaves of bread).
It's truly a starting point for tweaking and adjusting Chad's recipe to your own life/schedule.
Most recent customer reviews
good info - working on learning to make bread from scratch for health reasons - inspiringPublished 8 months ago by Amazon Customer
Top notch book, even for those just getting into sourdough breads. Chad knows his stuff, plus it's a gorgeous book. Read morePublished 13 months ago by Yumarama
Hands down one of the best baking books that I've ever bought. It will change the way that you make, look at, approach and judge bread. Read morePublished 19 months ago by Ryan
Instead of pummelling the dough into submission this technique coaxes the dough into what is naturally wants to do. Read morePublished on July 23 2013 by Jim Erickson
You know, I love the look and feel of the book. The images are great. However, I have tried to make this bread at least 6 times and finally gave up. Read morePublished on Oct. 15 2012 by alisa