Tartine Bread Hardcover – 12 October 2010
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Product details
- Language : English
- Hardcover : 304 pages
- ISBN-10 : 0811870413
- ISBN-13 : 978-0811870412
- Reading age : 18 years and up
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Best Sellers Rank:
386 in Books (See Top 100 in Books)
- 2 in Baking
- 4 in Restaurant Cookbooks
- 5 in National & International Cookery
- Customer reviews:
Product description
Review
About the Author

The Definitive Baking Guide
From San Francisco's legendary Tartine Bakery.

The Tartine Way
The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day. At 5 P.M., these rugged, magnificent loaves are drawn from the oven. The first cut yields steam and room-filling aroma, exposing an open and tender interior underneath the burnished, substantial crust. This distinctive bread was developed by renowned baker Chad Robertson over a decade of working with one of the finest artisan bakers in the United States and France, followed by another decade baking solo in a small wood-fired oven on the coast of Northern California. The following for this singular bread far exceeds the bakery's limited daily production.
Only a handful of bakers have apprenticed to learn the techniques Chad has developed.
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.
Chad then explains how it all works and shows how variations from this master recipe lead to wonderfully diverse breads. Soon you will be able to create your own unique and personal loaf. Also included are 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.
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Most helpful customer reviews on Amazon.com

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.

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:

Reviewed in the United States on 22 December 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:





There is way too much storytelling throughout the book. It's fine to give a backstory for the first chapter but to have the instructions get interrupted with bits of more storytelling gets very annoying. The instructions on how to make these recipes are not well explained and make my brain hurt.
There are not very many recipes in this book and some are not even bread recipes. I don't know what the author was trying to go with this. Is this supposed to be a memoir or a cookbook?
I'm in the process of trying to get my money back and I got a starter sitting in my kitchen from Carroll Pellegrinelli's book "Starter Sourdough" waaaaaaay easier to understand and has some great looking recipes too. "Artisan Sourdough Made Simple" by Emilie Raffa seems promising.

The photo's are of double the recipe just hot out of the oven. I used Kamut, spelt, Rye & wheat flour.

Reviewed in the United States on 24 March 2016
The photo's are of double the recipe just hot out of the oven. I used Kamut, spelt, Rye & wheat flour.



Reviewed in the United States on 15 November 2017
