Tartine Bread by Chad Robertson


Tartine Bread
Title : Tartine Bread
Author :
Rating :
ISBN : 0811870413
ISBN-10 : 978-0811870412
Language : English
Format Type : and 1 more , Kindle, Hardcover, Spiral-bound
Number of Pages : 304 pages
Publication : Chronicle Books

The Tartine Way Not all bread is created equal



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

Tartine A bread bible for the home baker or professional bread maker It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co owner with Elizabeth Prueitt of San Francisco's Tartine Bakery. At 5 P.M., Chad Robertson's rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day.

Only a handful of bakers have learned the bread science techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is.

Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step by step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt.

If you liked Tartine All Day by Elisabeth Prueitt, Chad's partner in work and life, and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread! Additional categories for this book include:Baking BooksBaking Recipe BooksBaking Cook BooksBread Recipe Books

Tartine Bread Reviews

  • LGZ

    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

  • J. Wachter

    I am a big fan of simple sourdough sans commercial yeast and sugar. My preference began as a small child in the '60's with my beautiful grandmother Ora's sourdough rolls. She had a covered crock of it, fragrant with the lovely scent of apples, bubbling away, near her

  • Don D.

    Am reading a couple books on various food topics, and this one is very well written!! It’s very personal, the author shares his personal experiences and how he grew in bread making. Really brings to light the skill and talent necessary to make really superior product.

  • Renee

    I’ve been baking yeast Ed bread for 40+ years. I started baking sour dough a couple years ago and have intermittent success. I saw this book recommended so I splurged and bought it. I’m reading it cover to cover, not like I usually look through recipe books. It’s

  • Beverly Gill

    Bought this book as a Christmas present for my husband. He asked for this book after watching a Netflix special. He loves it and we as a family benefit!

  • Tara Rose Studios

    If you nerd out on bread baking, as I did a few years ago, Tartine will come up again and again as the top bread to aim for. The sourdough just has something extra. Great book. A classic keeper.

  • Jo Ann

    Got interested in this book after watching a series on the Tastemade channel. It really is a good read giving the background on producing delicious bread and the dedication that people put into it. If you are interested in creating your own sour dough bread this book is a

  • David Esq.

    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