- Hardcover: 304 pages
- Publisher: Chronicle Books (1 Nov. 2010)
- Language: English
- ISBN-10: 0811870413
- ISBN-13: 978-0811870412
- Product Dimensions: 22.9 x 3.8 x 26.7 cm
- Average Customer Review: 4.7 out of 5 stars See all reviews (59 customer reviews)
- Amazon Bestsellers Rank: 7,201 in Books (See Top 100 in Books)
Tartine Bread Hardcover – 1 Nov 2010
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More About the Author
..".the most beautiful bread book yet published..." -- The New York Times
About the Author
Chad Robertson is one of the founding chef/owners of the renowned Tartine Bakery in San Francisco, Mark Bitttman's 'favorite bakery in the United States.' With his wife, Elisabeth Pruiett, he is co-author of Tartine. He trained at The Culinary Institute of American in Hyde Park, New York and was nominated for a James Beard Outstanding Pastry Chef award in 2006. He lives in San Francisco.
Inside This Book(Learn More)
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Top Customer Reviews
Chad outlines techniques and timings that other books leave out. I have many many books on the subject of making bread and this is the only one that gives you a real understanding of WHEN the starter/leaven/dough is ready to move on to the next stage in order to maximise flavor and rise. A complete eye-opener!
I simply can't recommend this book enough and will definitely be visiting the bakery store when I am next in San Francisco.
At 12th attempt within 2 weeks I put my dough in an airtight cast iron pot to bake. Voila. The most beautiful loaves I've ever baked.
I've also tried the whole wheat, walnut country, croissant, olive oil brioche; and have no interest in the weird spread recipes in the book. I simply put Nutella, Mascarpone+Honey, or Peanutbutter on my bread. No need for anchovy tartare, ew. Keep in mind you can use the brioche recipe to make sticky buns/cinnamon buns although they are not in the book.
If you buy this book and decide to try it out: work hard to master the first recipe; all recipes in the book use the same dough/technique. Once you get it right, you can simply add other ingredients and try out the other recipes.
If your dough seems "wet" after 3 hours of bulk fermentation; try giving it a good 15 minutes knead in the stand mixer after you add the salt. If you are in a high altitude area, try reducing its hydration to 70%. Don't do more than 4-5 turns during the preshaping before the bench rest. Your dough should have risen by 30% before that. It will feel "full" but not like a wet sticky gummy substance at that time.
The 30%-40% rise is important. If you feel thousand tiny bubbles bursting when you last fold and stretch your dough, and it feels "full"; then it's ready to stop the bulk fermentation. Could be 3 hours or 6.Read more ›
So when I bought Tartine I really didn't expect it to have so much impact on my breadmaking. But Chad Robertson's method is so well described and so simple to follow that I am rethinking my whole approach to bread. My starter is nearly 20 years old, but who knew one could make a whole batch of wonderful wholemeal sourdough with just one tablespoon of starter?
Yes. the method takes time but most of it is elapsed time and the process is actually simpler than classical kneading. Start with the first recipe but don't stop there --- the variations are wonderful. Most bread makers are obsessive and Chad is no exception --- but the conseqences of his obsession are compelling and will absolutely make you a better bread baker.
Dan Lepard's Handmade Loaf, Joe Ortiz' Village Baker and Peter Reinhardt's Crust and Crumb are all invaluable additions to a breadmaker's library and they have much in common with Tartine -- but Chad takes it a little further. If you have a serious interest in bread making (or want to start at the top) run, don't walk to buy this book and start baking. You'll be more than happy that you did.
Here's a collection of random thoughts on the book:
* Be warned, it takes a bit of planning and TIME to make bread like this. Basically an all-day affair - ideal for a rainy Sunday at home, but not very practical on an otherwise busy day. The payoff is that the bread made should last you for a good few days, and being sourdough, won't go stale to quickly..
* Also be warned - its HIGHLY addictive! Once you get the bug you can and will become obsessed. Its happened to me and also a friend who happened across this book
* You WILL mess a few things up on your first few attempts, but never mind - the bread will almost certainly still be fantastic from first attempt - and will only get better on subsequent tries
* You will never bake the same way again - the techniques you pick up in this book can be applied to any kind of leavened baking - pizzas, doughnuts, sweet buns, croissants etc
Most Recent Customer Reviews
Brilliant book for those who need to know how to make sourdough. It's very detailed but my baking took a huge step up as a result of practicing Chad's techniques.Published 1 month ago by Dominic Winsor
If you not only want to make wonderfully textured, great tasting bread, but understand the process behind it, then this is an excellent book. Read morePublished 1 month ago by Bikerdyke
Bought this book to download on my iPad. Love it so much, I have put the hard copy on my Christmas List for my bookshelf. This is more than a book about making bread. Read morePublished 2 months ago by J. Wright
Tried it and the bread is simply amazing. If you want to have a crack at Sourdough bread then get this bookPublished 3 months ago by D. Nelson
I was hesitant to buy another book about baking bread. I had already spent a fortune and my bread wasn't were I wanted. Read morePublished 3 months ago by Irma
This is a really beautiful book that could equally function as a coffee table book as much as it does a detailed guide to making sourdough bread, with spectacular results. Read morePublished 5 months ago by cathka