31 of 32 people found the following review helpful
5.0 out of 5 stars 40 years in and still learning....
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...
Published on 23 Sept. 2012 by Christopher G. Kenber
1 of 2 people found the following review helpful
3.0 out of 5 stars Great Book to Feed Artisnal Passion
This book in my view depends on a high proportion of beautifully photographed relevant photographs. This brings in the passion and romance of the process. It also relies on half the book being recipes of what you can do with bread after you have baked it. If that is what you want , superb photography, passion and recipes you will be well served. If however you want clear...
Published 1 month ago by Lignum Vitae
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31 of 32 people found the following review helpful
5.0 out of 5 stars 40 years in and still learning....,
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.
9 of 9 people found the following review helpful
5.0 out of 5 stars The best bread book ever,
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!
6 of 6 people found the following review helpful
5.0 out of 5 stars Stands out from all the other "Bread Books",
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.
12 of 13 people found the following review helpful
5.0 out of 5 stars Everything its crunched up to be!,
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
18 of 20 people found the following review helpful
5.0 out of 5 stars Don't underestimate this book,
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.
4 of 4 people found the following review helpful
5.0 out of 5 stars Lovely Book,
This book was recommended to me by Ben of the E5 bakery after attending a day course (which I can also heartily recommend. ) Tartine is a stunning book beautiful photographs and very detailed explanations. Anyone interested in baking bread without yeast should get this book.
10 of 11 people found the following review helpful
5.0 out of 5 stars Success at last!,
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.
3 of 3 people found the following review helpful
4.0 out of 5 stars Very good book to start making sourdough bread,
I have to say I have not been that excited about a cookbook in a long time.
Great pictures, plenty of different recipes, step by step explanations.
My first bread was excellent thanks to this book.
The only gripe I could have is that there are no captions underneath pictures and it can be misleading.
2 of 2 people found the following review helpful
5.0 out of 5 stars Bake your own sour dough,
Brilliant book for all those wishing to make their own sour dough bread. The author is clearly a world expert on all aspects of artisan bread making. Before finishing the book he had a number of people try out his recipe and techniques and then went to their houses to discuss their experiences and see the results of their efforts. There were even some who had never previously baked a loaf of bread! So the reader can be certain that the recipes work even for those who have never before attempted bread making.
1 of 1 people found the following review helpful
5.0 out of 5 stars Best instructions for sourdough I've found,
This was recommended to me by an artisan baker in the UK at a one day course I attended. It did not disappoint. Very clear instructions to follow with pictures at every stage so you can see if you're getting it right. Plus the background info you need to understand the process and adapt your timings to suit. Don't be put off by it looking complicated at the start, it really isn't once you've understood the process. The only step I can't replicate is the look of the final dough after shaping, which is odd as it looks ok up to that point! It does say shaping is the hardest part with such a wet dough though, so guess more practice is needed. Using a cast iron Dutch oven to cook the loaf in really does make the difference it says.
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Tartine Bread by Chad Robertson