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Tartine Bread Hardcover – 12 October 2010

2.0 out of 5 stars 1 rating

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Product details

  • Language : English
  • Hardcover : 304 pages
  • ISBN-10 : 0811870413
  • ISBN-13 : 978-0811870412
  • Reading age : 18 years and up
  • Customer reviews:
    2.0 out of 5 stars 1 rating

Product description

Review

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

About the Author

Chad Robertson is one of the founding chef/owners of the renowned Tartine Bakery in San Francisco. With his wife, Elisabeth Pruiett, he is co-author of Tartine. He trained at The Culinary Institute of American in Hyde Park, New York and was nominated for a James Beard Outstanding Pastry Chef award in 2006.

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Most helpful customer reviews on Amazon.com

Amazon.com: 4.6 out of 5 stars 760 reviews
Leon Robinson
4.0 out of 5 stars A very good introductory text, rather than collection of recipes, on naturally leavened bread
6 September 2017 - Published on Amazon.com
Verified Purchase
369 people found this helpful
Pamela J. Peerce Landers
5.0 out of 5 stars Best Book If You Want to Make Artisan Loaves
22 December 2016 - Published on Amazon.com
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Customer image
5.0 out of 5 stars Best Book If You Want to Make Artisan Loaves
Reviewed in the United States on 22 December 2016
Chad Robertson explains step by step how to bake the perfect loaf. Testers with no baking experience were recruited to see whether professional loaves could be baked at home. All succeeded in making loaves indistinguishable from the author's. His point is, you can do it without a commercial steam-injected oven.

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:
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214 people found this helpful
jamie
1.0 out of 5 stars I don't get all the great reviews
5 May 2020 - Published on Amazon.com
Verified Purchase
79 people found this helpful
EML
5.0 out of 5 stars Best Bread Book Ever
24 March 2016 - Published on Amazon.com
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5.0 out of 5 stars Best Bread Book Ever
Reviewed in the United States on 24 March 2016
SInce a teenager I have been making sour dough bread... for 15 years I tried & tried to make big round artesian boule's ... but failed every time, I tried different recipes, different books... by fluke I borrowed this from the library, read the book 2x, studying all the fantastic photo's & lengthy descriptions... it paid off... for the last 5 years I have been making the basic Country Sour Dough. It is easy to follow, easy to make & the best bread ever to to be eaten. Everywhere I go everyone wants the recipe. If I buy bread like it, it costs $9-12 per loaf, I can make it with Organic flour for $2.50 give or take a dollar. Why buy the book? So you can make for a few minutes in a 24 hour perios the most amazing bread on the planet!!!!!
The photo's are of double the recipe just hot out of the oven. I used Kamut, spelt, Rye & wheat flour.
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218 people found this helpful
cossan512
5.0 out of 5 stars Yes.
15 November 2017 - Published on Amazon.com
Verified Purchase
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5.0 out of 5 stars Yes.
Reviewed in the United States on 15 November 2017
Follow the instructions and you can't go wrong. Chad Robertson tells you precisely what to expect when things are going right, and that's exactly what happens. Excellent instruction. Pay careful attention to the details, such as dough temp during bulk rise, and you can't go wrong. I have never baked anything before in my life. And I pulled these two loafs out of my oven this morning. I used rye to get the starter going strong. Took about two weeks for me to get it on it's feet and learn how to read what it's doing.
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107 people found this helpful