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Tartine Bread is a very good introductory textbook, rather than a cookbook, on baking naturally leavened, or sourdough, bread. Why do I call it a textbook and not a cookbook? A cookbook is a collection of recipes that one can choose from almost at random and expect any techniques required to be explained in the recipe; one doesn't have to read or study anything much outside the recipe chosen, and the techniques described aren't discussed in depth. Tartine Bread, in contrast, has a lengthy and in-depth discussion of most of the techniques required by subsequent recipes in the first one, Basic Country Bread, and does not discuss them elsewhere; furthermore, many important terms used in the other recipes, for example, leaven, rest, bench rest, turn, bulk fermentation, are defined in that recipe and nowhere else. A careful reading of the Basic Country Bread recipe is therefore necessary to approach the other recipes in the book. But it is also a textbook in the sense that the techniques described can be freely applied elsewhere: I applied the dough handling methods described in the Basic Country Bread recipe to a sourdough bread recipe from another cookbook, and not only had to expend very little effort (Basic Country Bread dough is intermittently "turned" during its first rise rather than kneaded) but was rewarded with the best rise of any bread I'd baked to date, and a tender crumb.
I find there are some significant shortcomings to Tartine Bread, however. Most seriously, the discussion of how to make a starter is both laborious and vague; there are many simpler and more detailed instructions for making starter available on the web. If I hadn't already had some starter of my own, I might have given up all hope on reading the method here. (If you're already familiar with how to make starter, the starter used in Tartine Bread is 50% bread flour/50% whole wheat with 100% hydration). Not as serious but certainly annoying is that while there are plenty of photographs along with the Basic Country Bread recipe that show the dough handling techniques, they aren't labeled with the specific step they show and often aren't on or facing the page where the step shown is discussed. Last (and least important, but I've got to say it), I find the prose in the introduction and accompanying materials a bit precious and breathy. In sum, however, I find this is a valuable book on baking bread, and one I'll be referring to often.
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"Tender and brutal.”—Jeff Hobbs Learn more
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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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Customer reviews
Top reviews from the United States
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Reviewed in the United States on September 5, 2017
Verified Purchase
Reviewed in the United States on May 4, 2020
Verified Purchase
Reviewed in the United States on December 21, 2016
What do you need that you may not already have? 3 Items.
1. A 3-qt cast iron casserole or combo cooker https://www.amazon.com/dp/B0009JKG9M/ref=sr_ph_1?ie=UTF8&qid=1482380697&sr=sr-1&keywords=Cast+iron+combo+cooker. I used my old LeCreset casserole.
2. A couple of bannetons https://www.amazon.com/Banneton-Bread-Proofing-Basket-Beautiful/dp/B01E52S2UI/ref=sr_1_5?s=kitchen&ie=UTF8&qid=1482380774&sr=1-5&keywords=bannetons.
3. And rice flour. (I am assuming you have whole wheat flour and bread flour or can buy them at your local grocery.)
I followed the instructions for the basic loaf and was amazed at the results. Thick crust, tender crumb, lots of irregular holes and big ears. The author explains that if you want big ears, you must do nearly horizontal slashes.
Here are my results:
Verified Purchase
Best Book If You Want to Make Artisan Loaves
By Pamela J. Peerce Landers on December 21, 2016
Chad Robertson explains step by step how to bake the perfect loaf. Testers with no baking experience were recruited to see whether professional loaves could be baked at home. All succeeded in making loaves indistinguishable from the author's. His point is, you can do it without a commercial steam-injected oven.By Pamela J. Peerce Landers on December 21, 2016
What do you need that you may not already have? 3 Items.
1. A 3-qt cast iron casserole or combo cooker https://www.amazon.com/dp/B0009JKG9M/ref=sr_ph_1?ie=UTF8&qid=1482380697&sr=sr-1&keywords=Cast+iron+combo+cooker. I used my old LeCreset casserole.
2. A couple of bannetons https://www.amazon.com/Banneton-Bread-Proofing-Basket-Beautiful/dp/B01E52S2UI/ref=sr_1_5?s=kitchen&ie=UTF8&qid=1482380774&sr=1-5&keywords=bannetons.
3. And rice flour. (I am assuming you have whole wheat flour and bread flour or can buy them at your local grocery.)
I followed the instructions for the basic loaf and was amazed at the results. Thick crust, tender crumb, lots of irregular holes and big ears. The author explains that if you want big ears, you must do nearly horizontal slashes.
Here are my results:
Images in this review
Reviewed in the United States on March 23, 2016
The photo's are of double the recipe just hot out of the oven. I used Kamut, spelt, Rye & wheat flour.
Verified Purchase
Best Bread Book Ever
By EML on March 23, 2016
SInce a teenager I have been making sour dough bread... for 15 years I tried & tried to make big round artesian boule's ... but failed every time, I tried different recipes, different books... by fluke I borrowed this from the library, read the book 2x, studying all the fantastic photo's & lengthy descriptions... it paid off... for the last 5 years I have been making the basic Country Sour Dough. It is easy to follow, easy to make & the best bread ever to to be eaten. Everywhere I go everyone wants the recipe. If I buy bread like it, it costs $9-12 per loaf, I can make it with Organic flour for $2.50 give or take a dollar. Why buy the book? So you can make for a few minutes in a 24 hour perios the most amazing bread on the planet!!!!!By EML on March 23, 2016
The photo's are of double the recipe just hot out of the oven. I used Kamut, spelt, Rye & wheat flour.
Images in this review
Reviewed in the United States on November 15, 2017
Verified Purchase
Yes.
By cossan512 on November 15, 2017
Follow the instructions and you can't go wrong. Chad Robertson tells you precisely what to expect when things are going right, and that's exactly what happens. Excellent instruction. Pay careful attention to the details, such as dough temp during bulk rise, and you can't go wrong. I have never baked anything before in my life. And I pulled these two loafs out of my oven this morning. I used rye to get the starter going strong. Took about two weeks for me to get it on it's feet and learn how to read what it's doing.
By cossan512 on November 15, 2017
Images in this review
Top reviews from other countries
Just Some Woman
Tediously Pretentious
Reviewed in the United Kingdom on October 12, 2018Verified Purchase
GB
If you love baking Soutdough get this book
Reviewed in the United Kingdom on August 2, 2018Verified Purchase
If you love baking Soutdough get this book
Reviewed in the United Kingdom on August 2, 2018
Been making bread for 20 years. Never had much success with Sourdough. Then I saw a video on utube about Tartine Bread and decided I had to buy this book.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
V C BERBEC
Best sourdough recipe book. EVER!!!
Reviewed in the United Kingdom on January 26, 2019Verified Purchase
Best sourdough recipe book. EVER!!!
Reviewed in the United Kingdom on January 26, 2019
I own quite a few bread recipes books, some which are focused on sourdough alone and some which are more focused on commercial yeast bread recipes from around the world. I am a keen baker and I have been baking with yeast and with sourdough starter for quite some time but I never quite managed to make a proper sourdough bread like the one I made after learning the technique from this book (see photos attached).Reviewed in the United Kingdom on January 26, 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
XL
Very thorough recipe descriptions
Reviewed in the United Kingdom on December 28, 2018Verified Purchase
Nick on the Hill
Beautifully presented and well explained guide to making some of the world's finest bread
Reviewed in the United Kingdom on April 1, 2017Verified Purchase
