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We want you to be completely satisfied with your purchase. He 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. It comes from a man many consider to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco, a city that knows its bread. " -- The New York Times, December 7, 2010 Julia and team work hard to find the best of the best in kitchen tools, cookware, bakeware and small appliances. 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. A hundred photographs from years of testing, teaching, and recipe development provide step-by-step inspiration, while additional recipes provide inspiration for using up every delicious morsel. Written by Chad Robertson, Photographs by Eric Wolfinger With his wife, Elisabeth Pruiett, he is co-author of Tartine. Hardback 304 Pages.
Reviews
Sophia
This has been the best bread I have tasted. If you love baking - go for it! The book gives you a standard recipe, with which you can start. I finished my first loaf in a few hours with spreads and in sandwiches.
Customer
Now I make great sourdough and it’s so easy. The media could not be loaded. You can even leave the dough overnight in the fridge and bake it when it suits you.
Mr. W. P. Burgess
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. First time making it ever. If your dough looks like it's proofing too fast and goes over the banneton; immediately refrigerate for 8 hours and bake a retarded (lol) version of the bread. I spent ages using Bertinet's method of knead to limited success and maximum effort, this however has blown all previous attempts out of the water.
Peter Sputnik
Excellent delivery service from Amazon, book arrived in perfect conditionGreat book for beginner sourdough bakers like myself. All I got were fat tasty pancakes with still more open/wet crumb than store bought sourdough. Been making bread for 20 years.
Valentino
Great book with easy to follow recipes! But after 11 time I was adept at every step of the dough development. Aim to create surface tension on the top dome of the dough during the preshaping "turning". It will feel "full" but not like a wet sticky gummy substance at that time.
Dmitry Wardrop
Beautiful lay-out. Never had much success with Sourdough. The most beautiful loaves I've ever baked. If you are in a high altitude area, try reducing its hydration to 70%.
Mr. R. L. Geldeard
Then I saw a video on utube about Tartine Bread and decided I had to buy this book. Your dough should have risen by 30% before that. I'm going to be honest with you.
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