- Hardcover: 304 pages
- Publisher: Chronicle Books; 01 edition (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: 4.6 out of 5 stars See all reviews (82 customer reviews)
- Amazon Bestsellers Rank: 5,989 in Books (See Top 100 in Books)
Tartine Bread Hardcover – 1 Nov 2010
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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.
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Top Customer Reviews
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.
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 ›
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 :-
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 :-(
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.
Most Recent Customer Reviews
This is not a bread-making recipe book. If you are new to sourdough this is not the book to start with. Read morePublished 1 month ago by Quel Geek
I own a lot of bakery books that explain how to bake a sourdough bread. I bake two breads a week for my family, and had to try for about a year all different methods until I came... Read morePublished 4 months ago by bartonsea
I bought this book for my son and liked it so much that I bough a copy for myself. The book itself is a thing of beauty, it exudes quality and the photographs are artistic and... Read morePublished 5 months ago by Fustyoaks
I bought this book having read other reviews but clearly misunderstood because I thought it was purely a sourdough book, which it isn't. Read morePublished 7 months ago by Dinah U