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Tartine Bread Hardcover – September 29, 2010

4.8 out of 5 stars 5,692 ratings

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Frequently bought together

  • Tartine Bread
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  • Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook]
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  • Tartine: A Classic Revisited68 All-New Recipes + 55 Updated Favorites
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From the Publisher

Editorial Reviews

From Publishers Weekly

Chad Robertson (co-owner, with his wife, Elisabeth Prueitt, of San Francisco's Tartine, Bar Tartine) brings his master Tartine Bread technique to those who may not have the chance to try the famed Bay Area loaves hot out of the oven. This "baker's guidebook" is divided into four parts: Basic Country Bread; Semolina and Whole-Wheat Breads; Baguettes and Enriched Breads; and Day-Old Bread. The Robertson's basic recipe is explained in depth with numbered steps, and consists of making a natural leaven and baking in a cast-iron cooker. The author's passionate tone and tales of baking apprenticeships, along with top-notch step-by-step photos, elevate the title from mere manual to enjoyable read. The later sections include variations on the basic recipe; bread-to-use recipes for sandwiches; bruschetta; and salads and entrees made with croutons and bread crumbs. The sophisticated and clean design, exceptional photos, and padded cover give the book a luxurious feel. (Nov.)
(c) Copyright PWxyz, LLC. All rights reserved.

Review

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

Product details

  • Publisher ‏ : ‎ Chronicle Books; 32315th edition (September 29, 2010)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 304 pages
  • ISBN-10 ‏ : ‎ 0811870413
  • ISBN-13 ‏ : ‎ 978-0811870412
  • Reading age ‏ : ‎ 18 years and up
  • Item Weight ‏ : ‎ 2.91 pounds
  • Dimensions ‏ : ‎ 9 x 1.5 x 10.5 inches
  • Customer Reviews:
    4.8 out of 5 stars 5,692 ratings

About the author

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James Beard award–winning chef, author, and founder of Tartine, Chad Robertson double- majored in culinary arts and baking and pastry at The Culinary Institute of America in Hyde Park, NY. In 2002, Robertson moved to California, where he opened Tartine Bakery (with Elisabeth Prueitt) in San Francisco. Chad co-authored Tartine, the bakery book originally published in 2006, and the updated edition, Tartine Revisited, published in 2018. In between, he authored and co-photographed Tartine Bread and authored and photographed Tartine Book No. 3. In 2010, Robertson opened a second location, Bar Tartine, and subsequently photographed and produced a book by the same name together with co-chefs and authors Nick Balla and Cortney Burns. He eventually closed Bar Tartine in order to focus on Tartine Manufactory in San Francisco and expansion into Los Angeles and Seoul, South Korea. Robertson’s first four books were James Beard Foundation award nominees. Tartine now operates three all-day cafes each in San Francisco and Los Angeles neighborhoods along with a baking commissary in both cities and five all-day cafes plus two commissaries in Seoul. In addition, Robertson co-founded Coffee Manufactory, which directly sources green coffee beans from a small group of global farmers, mirroring Tartine’s end-to-end grain-supply chain, which he has built over years of working with West Coast farmers. In 2020, Robertson co-wrote and co-recorded his first original audio book on sourdough bread, together with his friend and Tartine’s longtime director of bread, Jennifer Latham. Robertson and Latham are currently collaborating on a new full-length cookbook that showcases their latest innovations and techniques in bread baking, which will be released in fall 2021.

Customer reviews

4.8 out of 5 stars
4.8 out of 5
5,692 global ratings

Top reviews from the United States

Reviewed in the United States 🇺🇸 on May 22, 2022
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Reviewed in the United States 🇺🇸 on March 21, 2014
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5.0 out of 5 stars This book has changed my life. :)
By David Esq. 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.
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Top reviews from other countries

Just Some Woman
3.0 out of 5 stars Tediously Pretentious
Reviewed in the United Kingdom 🇬🇧 on October 12, 2018
176 people found this helpful
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Catalin
5.0 out of 5 stars Best sourdough recipe book. EVER!!!
Reviewed in the United Kingdom 🇬🇧 on January 27, 2019
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5.0 out of 5 stars Best sourdough recipe book. EVER!!!
Reviewed in the United Kingdom 🇬🇧 on January 27, 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).
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.
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21 people found this helpful
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GB
5.0 out of 5 stars If you love baking Soutdough get this book
Reviewed in the United Kingdom 🇬🇧 on August 2, 2018
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5.0 out of 5 stars 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.
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 .
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pipMonster
5.0 out of 5 stars Fab book for sourdough
Reviewed in the United Kingdom 🇬🇧 on February 6, 2020
6 people found this helpful
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XL
4.0 out of 5 stars Very thorough recipe descriptions
Reviewed in the United Kingdom 🇬🇧 on December 28, 2018
13 people found this helpful
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