Tartine Bread: (Artisan Bread Cookbook, Best Bread Recipes, Sourdough Book)

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However amazing, I still fear that if you come to this book without any basic knowledge, it might overwhelm you. Therefore, I would recommend watching a series of YouTube videos introducing you to sourdough, such as Baker Bettie’s ( https://bakerbettie.com/understanding...), and then try Robertson’s. If photographs/words don’t really work for you, another blogger/YouTuber, The Regular Chef, has filmed this very same recipe, showing you all the steps clearly ( https://theregularchef.com/basic-sour...).

Tartine Bread - Kindle edition by Robertson, Chad, Eric Tartine Bread - Kindle edition by Robertson, Chad, Eric

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: When starter begins to show signs of activity, begin regular feedings. Keep the starter at room temperature, and at the same time each day discard 80 percent of the starter and feed remaining starter with equal parts warm water and white-wheat flour mix (50 grams of each is fine). When starter begins to rise and fall predictably and takes on a slightly sour smell, it’s ready; this should take about 1 week.(Reserve remaining flour mix for leaven.)I went to the bookstore to get some kind of bread cookbook. I found the Tartine Bread book a little daunting when I'd leafed through it before, but I bought it anyway because it was basically the only one they had. It turns out it's really straightforward and practical. The first loaf I baked was great, every one since has been better. The recipe is precise, but mostly of the text is devoted to how to adjust it based on your environmental and time constraints. It's perfect. The recipe can be divided in half. I feed 50g starter with 100g flour + 100g water around 11am, do the turns/shaping in the evening, rise overnight & bake in the morning. Only a handful of bakers have learned the bread science techniques Chad Robertson has 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. This book has already been released in its 15th edition and it should tell you something about the classics it has become.

Tartine Bakery Tartine Bakery

Baking has been keeping me entertained these days (! I know) and somehow the whole sourdough ‘thing’ got to me, as well as a couple of online friends. Down the rabbit hole we went LOL Chad's descriptions make this possible. He lays out all the steps and describes well how the starter and dough should look and smell at every stage. I've made dozens of loaves over the last year and while I'm still not perfectly consistent, the bread is almost always superb. Transfer dough to a work surface and dust top with flour. Use a dough scraper to cut dough into 2 equal pieces and flip them over so floured sides are face down. Fold the cut side of each piece up onto itself so the flour on the surface remains entirely on the outside of the loaf; this will become the crust. Work dough into taut rounds. Place the dough rounds on a work surface, cover with a towel, and let rest 30 minutes. Whitley describes the danger of consuming commercial bread, the massive use of baking enhancers, and the pressure of commercial bakeries to provide bread with the minimal cost at the price of displaying the bread as fresh, although sometimes frozen and heated again, and other disturbing phenomena. This is an excellent book for the novice home baker. It is very practical and explains the basics of dough in a very simple and easy way to understand, accompanied by step-by-step illustrations and an encouraging tone by the author (important!)

Interesting book if you are into biographies. This is more of a story of how Robertson became a famous Tartine baker (and surfer) than a recipe book - if you browse through you'll struggle to see the basic recipe in the midst of it all. CHAD ROBERTSON lives and works with his wife and partner, Elisabeth, and their daughter, Archer, along with the rest of the Tartine family, in San Francisco. If you had a positive experience out of this book you are welcome to continue forward with Tartine Book No.3, But keep in mind that the challenge is bigger, the recipes are more complex and the ingredients are harder to come by at times. My name is Amit and I've been a baker for over 20 years. I started working at my father's bakery when I was 9 years old.

Tartine Bread by Chad Robertson - BakeryBits

The book is intended for anyone who cares about what he/she puts in his mouth. It is fascinating and frightening at the same time. It opens with a kind of manifesto about the history of British mass-produced bread (scary!) and goes on to argue about why you should make bread at home as he shares recipes, techniques, and advice for making healthy bread.Important to mention these books are very difficult to come by so if you have a chance to buy them do so. I will have photographs of these books as their titles are similar and the photos will make it easier to know what to look for. The book covers a wide range of techniques, concepts, ingredients, and guides the reader can follow step by step on the way to the perfect loaf of bread.