Customer Reviews

Tartine Bread

5 star:		(14)
4 star:		(2)
3 star:		(0)
2 star:		(0)
1 star:		(1)

 

 

Having had the fortune of living a few blocks away from the wonderful bakery for a short time, I can say with confidence that this book gives you everything you need to recreate the wonderful bread at home wherever you may live.

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

I very nearly did - and that would have been a mistake.

It is one of the most thorough and thoughtful introductions you could wish to find into the art (and science) of making naturally leavened breads.

Sourdough bread has become incredibly fashionable (and expensive) in recent years and so making your own at home is very tempting. It is not an easy process and you need a lot of patience. This elegantly produced book (with some stunning photography) takes you through all the necessary steps clearly without patronising the more experienced reader.

The first half takes you through a range of bread-making techniques and the rest is given over to some recipes using the breads. I intend to work my way through it all!

You certainly need a passion to embark on this sort of baking journey - this book could well inspire you to try.

We have recently moved from Grenoble,France to Edinburgh, Scotland and were missing the delicious bread we could find so easily in France. So, I bought this book as a gift for my husband. He really enjoyed the process from creating his own starter to tracking down his own wild yeast. A real bread adventure. We had our first loaves this week and I can honestly say, very French-esque! We had also been to Tartine on our honeymoon so we are quite partial to all things Robertson/Prueitt.

I cannot recommend this book highly enough. It takes you through each step of making a sourdough bread and completely explains why you need to do what you must to get the finished product. I have been looking for an indepth book like this for ages.

Great for any keen baker!

If like me you have a passion for really great bread, then understanding the author's own passion is for me an essential aspect of his recipes. The first part of the book (a chapter you can skip if you like) takes you on a journey of his discovery and bread baking apprenticeships. For me this set the whole scene for what was to come and gave me a deeper appreciation for the slightly different styles and techniques which followed.

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.

Not only does the book present a fail-free method of making perfect sourdough bread, it is gorgeous to hold and look at. A perfect addition to any baker's library, both novice and professional.

I would definitely recommend Tartine Bread to anyone who is keen to learn how to make real bread. I had been having a lot of bread-making failures, but since purchasing this book and following Chad Robertson's recipe word for word I am now making fabulous sourdough bread every single time.

I bought this for my husband who is a keen home breadmaker. I was a bit taken aback by the price but looking through the sample pages I felt it would be worth it even though our bookshelves are already caving in with books about making bread. This one looked a little different and also looked to have some enjoyable anecdotal writing in it too which my husband always enjoys. When I received it I was pleased I had laid out the money. It will make a beautiful gift and I know he will love it. It is more than just another bread book, it is rather special and there is good guidance in it for making starter doughs and sourdough loaves as well....in much more detail than the other books he has. So...expensive (by Amazon's standards) but worth it for a special present.

I have never written a review for a book on Amazon before, but this book is crying out for it.
The very first time I made the basic country bread it came out better than any bread I have ever made before, my husband even called it "real bread"!
I am now slowly working my way through the recipes and hoping for more delicious results.

I've been a breadmaker for over 40 years ever since we moved from Paris (yes, that one) to Raleigh NC in 1972 and realized that there was no substance on sale that resembled bread. (Wonder Bread is neither). Over this whole time period I have been learning (slowly) how to make better bread. There are many excellent guides to follow -- Dan Lepard, Joe Ortiz, Peter Reinhardt come to mind. Now I teach breadmaking classes to home cooks for fundraisers for my favorite charities.

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.