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Popular Highlights in this book
Your leaven should smell sweet in an overripe-fruit sort of way. I call this a young leaven, meaning it has not fermented to the point that it smells vinegary.Highlighted by 522 Kindle readers- The baker’s skill in managing fermentation, not the type of oven used, is what makes good bread.Highlighted by 447 Kindle readers
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From the Publisher
The Tartine Way
After these magnificent loaves are drawn from the oven, the first cut yields steam and room-filling aroma, exposing a tender interior underneath the burnished crust. From Chad Robertson, winner of the James Beard Award for Outstanding Pastry Chef in 2008, this distinctive bread was developed over a decade of working with the finest artisan bakers in the USA and France, followed by another decade baking in a small wood-fired oven on the Northern California coast.
Now it's your turn to make this bread. Clear instructions and hundreds of step-by-step photos put you by Chad Robertson's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt.
Also included are variations from this master recipe showcasing a wonderfully diverse set of breads and more than 30 sweet and savory recipes using the day-old bread to make sandwiches, classic soups, puddings, delicious baked French toast, and an addictive Kale Caesar.
Praise for Tartine Bread
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About the author
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Beautiful book and so far so good!
Reviewed in the United States on January 24, 2023
I just started reading it and it's very engaging right away! I had got my starter going so good, all ready to bake my first loaf... the morning of the Big Day, I turned on the oven to start some biscuits for the kiddos, just to realize a bit later that an oven fire was blazing in the kitchen,...I had my beautiful and active starter in there and it cooked to a giant dough, killing it completely💔. I was devastated beyond words and 💔 all my work was killed instantly. So I started a new starter and ordered this book so that by the time the new starter gets mature again, I will have more knowledge to create a beautiful loaf... I'm on day 2 of my new starter and day 1 of this book and I have high hopes that I'll step into this with more knowledge under my belt... I already have the passion for sourdough, hopefully I can give an update down the road with a completed sourdough loaf. Meanwhile, I'll be reading this already awesome, relatable book... and possibly make something awesome, like these awesome loaves here in Amazon comments section🙌
Reviewed in the United States on January 24, 2023
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Top reviews from the United States
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Reviewed in the United States 🇺🇸 on January 24, 2023
I just started reading it and it's very engaging right away! I had got my starter going so good, all ready to bake my first loaf... the morning of the Big Day, I turned on the oven to start some biscuits for the kiddos, just to realize a bit later that an oven fire was blazing in the kitchen,...I had my beautiful and active starter in there and it cooked to a giant dough, killing it completely💔. I was devastated beyond words and 💔 all my work was killed instantly. So I started a new starter and ordered this book so that by the time the new starter gets mature again, I will have more knowledge to create a beautiful loaf... I'm on day 2 of my new starter and day 1 of this book and I have high hopes that I'll step into this with more knowledge under my belt... I already have the passion for sourdough, hopefully I can give an update down the road with a completed sourdough loaf. Meanwhile, I'll be reading this already awesome, relatable book... and possibly make something awesome, like these awesome loaves here in Amazon comments section🙌
Images in this review
Reviewed in the United States 🇺🇸 on May 22, 2022
Reviewed in the United States 🇺🇸 on January 31, 2023
Reviewed in the United States 🇺🇸 on March 21, 2014
I wanted to start baking my own bread because of how difficult it is to get a decent loaf of bread that is not loaded with chemicals and preservatives.
I started out with some King Arthur Flour recipes available online, and quickly decided I wanted to try my hand at sourdough breads. I followed the instructions over at King Arthur Flour to create a starter, received a little advice from The Fresh Loaf forum, and then decided to buy this book.
As others have written, the book is not one that has hundreds of bread recipes in it, although there are actually quite a few. I have baked two loaves from the book -- the Basic Country Loaf, and the same bread with roasted walnuts. The breads have been amazing. And what is perhaps more exciting, the same dough makes fantastic pizza.
Is it worth the price? Well, it was to me. It was nice to have a set of instructions to read over a bunch of times before taking the plunge into making my first Tartine loaf. Chad Robertson gives a lot of detail, and quite frankly, the instructions are a bit overwhelming and could do with some serious editing. Not because they are confusing, but because they are very lengthy. There is nothing wrong with lengthy; but I encourage anybody reading this book to sit down at their computer and type up those portions of the instructions that they need to bake the basic country loaf, and then print those out. Otherwise you will find yourself needing to turn pages with sticky hands to figure out what you are supposed to do since the recipe spans many pages, and the book is too beautiful and expensive to get dirty.
If you are not familiar with bread baking, but you are willing to commit the time to learning and making this "no knead" bread, you won't be disappointed. But, I would do what I did first, and get a sourdough starter that is working nicely before buying the book. It will only be a huge frustration if you buy the book and never get the starter to work. While he gives instructions for creating a starter, I can't say with certainty that they will work for everybody. You can always try it after you've created your own following the advice from King Arther Flour or another source.
The process for the basic loaf boils down to this:
Take some of your starter (you can take it straight from the fridge, unfed), and build a levain with it. That just means adding water and flour to it, and letting it sit out on the counter for 12 hours or so.
Once the levain is ready (a spoonful of it will float in a bowl of water), you mix the rest of the flour and water and make a very sticky dough, which you will "turn" 4-6 times over the the course of 4 hours. Then you can divide the dough and make pizzas with it, or divide it and shape into loaves which will then "proof" in a bowl or basket, overnight in your fridge. The next morning, you can fire up the oven, and get baking.
He suggests the Lodge Combo Cooker, and that is what I purchased here on Amazon. It is basically two cast iron pans where one acts as a lid to the other, and traps the steam generated from the wet dough as it bakes.
I have never had a problem with my breads burning on top or on bottom, however, if you bake too low on the stove you may find that the bottoms burn. Baking in the middle rack as suggested, has always given me beautiful loaves. I've "scored" my bread (cut it before baking) with a sharp knife or with kitchen shears.
The breads make great grilled cheese, PB&J, toast and that is basically all I have done with them to date. They also taste great fresh out of the oven (well, after waiting a couple of hours).
I've added a photo of one of my best tasting loaves yet. You will see that I baked it rather dark. It does not follow any formula in the book though it is based entirely on the book's process using the same ratio of levain to flour, etc. It is just that altered the percentage of All Purpose, Whole Wheat and Whole Rye flours to suit what I had on hand.
Ken Forkish's Flour Water Salt Yeast is also an excellent book with similar baking techniques (i.e., lodge combo cooker) but has both commercial yeast and sourdough recipes which also come out quite amazing.
I started out with some King Arthur Flour recipes available online, and quickly decided I wanted to try my hand at sourdough breads. I followed the instructions over at King Arthur Flour to create a starter, received a little advice from The Fresh Loaf forum, and then decided to buy this book.
As others have written, the book is not one that has hundreds of bread recipes in it, although there are actually quite a few. I have baked two loaves from the book -- the Basic Country Loaf, and the same bread with roasted walnuts. The breads have been amazing. And what is perhaps more exciting, the same dough makes fantastic pizza.
Is it worth the price? Well, it was to me. It was nice to have a set of instructions to read over a bunch of times before taking the plunge into making my first Tartine loaf. Chad Robertson gives a lot of detail, and quite frankly, the instructions are a bit overwhelming and could do with some serious editing. Not because they are confusing, but because they are very lengthy. There is nothing wrong with lengthy; but I encourage anybody reading this book to sit down at their computer and type up those portions of the instructions that they need to bake the basic country loaf, and then print those out. Otherwise you will find yourself needing to turn pages with sticky hands to figure out what you are supposed to do since the recipe spans many pages, and the book is too beautiful and expensive to get dirty.
If you are not familiar with bread baking, but you are willing to commit the time to learning and making this "no knead" bread, you won't be disappointed. But, I would do what I did first, and get a sourdough starter that is working nicely before buying the book. It will only be a huge frustration if you buy the book and never get the starter to work. While he gives instructions for creating a starter, I can't say with certainty that they will work for everybody. You can always try it after you've created your own following the advice from King Arther Flour or another source.
The process for the basic loaf boils down to this:
Take some of your starter (you can take it straight from the fridge, unfed), and build a levain with it. That just means adding water and flour to it, and letting it sit out on the counter for 12 hours or so.
Once the levain is ready (a spoonful of it will float in a bowl of water), you mix the rest of the flour and water and make a very sticky dough, which you will "turn" 4-6 times over the the course of 4 hours. Then you can divide the dough and make pizzas with it, or divide it and shape into loaves which will then "proof" in a bowl or basket, overnight in your fridge. The next morning, you can fire up the oven, and get baking.
He suggests the Lodge Combo Cooker, and that is what I purchased here on Amazon. It is basically two cast iron pans where one acts as a lid to the other, and traps the steam generated from the wet dough as it bakes.
I have never had a problem with my breads burning on top or on bottom, however, if you bake too low on the stove you may find that the bottoms burn. Baking in the middle rack as suggested, has always given me beautiful loaves. I've "scored" my bread (cut it before baking) with a sharp knife or with kitchen shears.
The breads make great grilled cheese, PB&J, toast and that is basically all I have done with them to date. They also taste great fresh out of the oven (well, after waiting a couple of hours).
I've added a photo of one of my best tasting loaves yet. You will see that I baked it rather dark. It does not follow any formula in the book though it is based entirely on the book's process using the same ratio of levain to flour, etc. It is just that altered the percentage of All Purpose, Whole Wheat and Whole Rye flours to suit what I had on hand.
Ken Forkish's Flour Water Salt Yeast is also an excellent book with similar baking techniques (i.e., lodge combo cooker) but has both commercial yeast and sourdough recipes which also come out quite amazing.
Images in this review
Reviewed in the United States 🇺🇸 on November 20, 2022
Top reviews from other countries
Just Some Woman
Tediously Pretentious
Reviewed in the United Kingdom 🇬🇧 on October 12, 2018Catalin
Best sourdough recipe book. EVER!!!
Reviewed in the United Kingdom 🇬🇧 on January 27, 2019
Catalin
Reviewed in the United Kingdom 🇬🇧 on January 27, 2019
This book is the best bread recipe book I came across, by far. The way the techinique is explained in detail and the photos for every step of the eay makes it so easy.
I also loved the story of how the author started as an apprentice and worked for many great bakers. His passion for bread is inspirational. I love this book and I am looking forward to seeing more books like this released in the future.
Images in this review
GB
If you love baking Soutdough get this book
Reviewed in the United Kingdom 🇬🇧 on August 2, 2018
GB
Reviewed in the United Kingdom 🇬🇧 on August 2, 2018
Now I make great sourdough and it’s so easy. You can even leave the dough overnight in the fridge and bake it when it suits you.
Best bread book I’ve ever owned and I have a lot.
One thing you need to know is while you get a good loaf using a conventional oven with some hot water in a tray to create steam, you get a fantastic loaf using a Dutch Oven .
Images in this review
pipMonster
Fab book for sourdough
Reviewed in the United Kingdom 🇬🇧 on February 6, 2020XL
Very thorough recipe descriptions
Reviewed in the United Kingdom 🇬🇧 on December 28, 2018
