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Tartine Bread by [Robertson, Chad]
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Tartine Bread Kindle Edition

4.6 out of 5 stars 85 customer reviews

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Length: 306 pages Word Wise: Enabled Enhanced Typesetting: Enabled
Page Flip: Enabled

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Product description

Review

NEW YORK TIMES
."..the most beautiful bread book yet published..." -- The New York Times

."..the most beautiful bread book yet published..." -- The New York Times

..".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.

Product details

  • Format: Kindle Edition
  • File Size: 38790 KB
  • Print Length: 306 pages
  • Publisher: Chronicle Books LLC (29 Oct. 2013)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • ASIN: B00F8H0FNW
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Enhanced Typesetting: Enabled
  • Average Customer Review: 4.6 out of 5 stars 85 customer reviews
  • Amazon Bestsellers Rank: #85,909 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer reviews

Top customer reviews

Format: Hardcover Verified Purchase
If you really want to make amazing bread, Chad Robertson is your man. Unlike many English writers who put the emphasis on the 'sour' in Sourdough, Chad explains how to make beautiful bread with easy to make natural leaven (no yeast), without the need for the sour taste that many dislike.

It has long been held that modern baking methods, using excessive yeast and energy are the cause of many people's intolerance to bread. Robertson helps to explain this, along with his well researched, long refined and detailed methodology for making outstanding bread.

Stylish design with hundreds of outstanding photographs and a striking cover mean this will be a go-to book for many home bakers and a attractive addition to the coffee table for others.

Stunning!
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Format: Hardcover Verified Purchase
I bought this book having read other reviews but clearly misunderstood because I thought it was purely a sourdough book, which it isn't. However the section on sourdough is excellent and the tartine method, much to my surprise really does work. It's a bit of a faff having to keep washing your hands and stretching the bread so often but the resulting loaf is worthwhile.
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Format: Hardcover Verified Purchase
Brilliant book. He should have stopped at this one. Although little patronising this one too.
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Format: Hardcover Verified Purchase
Love this book / Used it constantly
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Format: Hardcover Verified Purchase
Very good book, but could be written a bit clearer, had to go on utube to see what he meant by the folding etc. Not enough recipes either, have bought another book flour water salt yeast, and this is better.
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Format: Kindle Edition Verified Purchase
Perfect book just what I wanted. Thank you..
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Format: Hardcover Verified Purchase
Fantastic book
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Format: Kindle Edition Verified Purchase
Great book, I even enjoyed the stories.
Loads of variation recipes and other stuff that I haven't got to yet.

There is a problem though. The formulas are a bit flaky, some errors in the calculations plus no mention for european users that our flour, generally, does not absorb as much water as US flour.
That meant I wasted 2Kg of flour trying the basic recipe out. I do have some high protein Canadian flour from Shipton Mill that may have been ok, but you live and learn!

There are some good articles explaining this, the best of which I saw was :-

http://www.weekendbakery.com/posts/our-version-of-tartine-style-bread/

That gives a revised recipe and explains the problem.
Would have been five stars, it's just a shame that the recipes were converted to grams but are just too wet :-(
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