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

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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., Ch 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 Books Baking Recipe Books Baking Cook Books Bread Recipe Books


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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., Ch 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 Books Baking Recipe Books Baking Cook Books Bread Recipe Books

30 review for Tartine Bread (Artisan Bread Cookbook, Best Bread Recipes, Sourdough Book)

  1. 5 out of 5

    Naomi

    I have a LOT of bread books. This is the best. Not because it has hundreds of different recipes and fancy rolls and pastries- it doesn't. Not because it has breads from round the world- it doesn't. What it DOES have is the best sourdough bread you have ever tasted, with the simplest and most foolproof method ever. This bread beats anything you will buy, it has flavour, texture, colour and it keeps. The best toast in the known and unknown universes, and the recipe can be adjusted to your own circ I have a LOT of bread books. This is the best. Not because it has hundreds of different recipes and fancy rolls and pastries- it doesn't. Not because it has breads from round the world- it doesn't. What it DOES have is the best sourdough bread you have ever tasted, with the simplest and most foolproof method ever. This bread beats anything you will buy, it has flavour, texture, colour and it keeps. The best toast in the known and unknown universes, and the recipe can be adjusted to your own circumstance and preference once you understand Chad's unique method and learn to 'feel' the development of your dough. There are other no-knead recipe books out there. I have several. There are other great instructional books (Andrew Whitley's "Bread Matters" is actually the best one for understanding how to create and maintain your own sourdough starter) that you should have in your library, simply to understand bread and baking, if you are a true baker, but this particular method and ratio produces better bread than I have ever had before. My neighbour is a top chef, and we gave him a loaf- he rushed right over and wanted to know how I made it... I gave him some of my sourdough culture and the name of the book and he is now using this method at home... My kids think its the best bread ever.

  2. 4 out of 5

    Steve Turtell

    The book is gorgeous but inadequate. The instructions are not clear and Robertson seems more interested in his image as a too-cool-for-you surfer dude baker than in creating a book that is what it should be: a fool-proof method for baking great bread at home. If that's what you want, I'd advise buying Jim Lahey's My Bread or Thomas Keller's Bouchon Bakery, both of which I've used with zero problems ever--and Keller also gives expert foolproof instructions for making your own starter, so it's not The book is gorgeous but inadequate. The instructions are not clear and Robertson seems more interested in his image as a too-cool-for-you surfer dude baker than in creating a book that is what it should be: a fool-proof method for baking great bread at home. If that's what you want, I'd advise buying Jim Lahey's My Bread or Thomas Keller's Bouchon Bakery, both of which I've used with zero problems ever--and Keller also gives expert foolproof instructions for making your own starter, so it's not as if the intention is any different than Roberston's. Tartine Bread excited me until I started using it. I had the same problems getting the results Robertson promised as did the many, many people who complain and ask questions on his blog. Don't believe me, go read them. And I worked as a professional baker for ten years and have made thousands of loaves of bread, so I didn't come at this like a complete amateur. Sorry, but I don't recommend this book unless you want to waste a lot of time and money on a trial and error approach that books like this are supposed to help you avoid.

  3. 4 out of 5

    Sara

    5 stars for the 10 pages of directions on how to make a perfect loaf - because I pretty much was able to make a perfect loaf. I am also looking forward to potentially tackling english muffins and croissants! There is a whole section about Robertson's path to breadmaking, and lots of artsy photos of food, and a bunch of recipes that use bread which seem overly complicated - so I'm not so into most of the book. But, man! I made some GOOD LOAVES from Robertson's meticulous directions.

  4. 4 out of 5

    Mrs.

    What this book is: a compilation of recipes from Tartine Bakery. What it is not: a comprehensive bread baking book. There really are only a few bread recipes in here, and the author goes into great, and I mean GREAT, lengthy detail about his breads, his philosophy, and how to make them. So, if you are not into creating and nursing sourdough starters, or don't need 20 pages of instructions to teach you how to make an artisan loaf of Tartine bread, this is not the book for you. There are plenty of o What this book is: a compilation of recipes from Tartine Bakery. What it is not: a comprehensive bread baking book. There really are only a few bread recipes in here, and the author goes into great, and I mean GREAT, lengthy detail about his breads, his philosophy, and how to make them. So, if you are not into creating and nursing sourdough starters, or don't need 20 pages of instructions to teach you how to make an artisan loaf of Tartine bread, this is not the book for you. There are plenty of other wonderful books on the market for that. I would recommend this book for intermediate or advanced home bakers, or for professionals who are really looking to expand their bread baking repertoire.

  5. 5 out of 5

    Heather

    Really spent a long time with this one. I don't mean to be too big of a hater, because I did learn a lot from this book, but unless you are the world's most dedicated home baker, you're still going to find this process a bit arduous. The good: really sold me on the benefits of growing your own starter. The bad: kind of fussy, prissy process to getting to the end goal (especially *after* trying and succeeding with a no-kneed, Lahey-approved method). On the plus side, the bread-based recipes (e.g. Really spent a long time with this one. I don't mean to be too big of a hater, because I did learn a lot from this book, but unless you are the world's most dedicated home baker, you're still going to find this process a bit arduous. The good: really sold me on the benefits of growing your own starter. The bad: kind of fussy, prissy process to getting to the end goal (especially *after* trying and succeeding with a no-kneed, Lahey-approved method). On the plus side, the bread-based recipes (e.g., bahn mi, kale caesar) are delicious - even if the proportions are still more scaled towards serving a whole restaurant rather than 2 people having dinner at home.

  6. 5 out of 5

    Jodie Esler

    Bread glorious bread Excellent book with really great, easily to understand information. I’m definitely going to try some of the techniques and hope to get some real improvements in my results.

  7. 4 out of 5

    Lauren Kelly

    I got this book (along with some yeast, a bowl, and bread turning tool) as a gift for my wedding two years ago. I always wanted to make bread, but felt daunted by the task. Then my good friend started making bread using the sourdough natural starter method (no yeast packets!) and I watched Michael Pollan's 4 part series on Netflix called "Cooked," of which one episode is dedicated to bread. I became motivated to make my own bread (finally) and this book called to me from the shelf. Aside from bein I got this book (along with some yeast, a bowl, and bread turning tool) as a gift for my wedding two years ago. I always wanted to make bread, but felt daunted by the task. Then my good friend started making bread using the sourdough natural starter method (no yeast packets!) and I watched Michael Pollan's 4 part series on Netflix called "Cooked," of which one episode is dedicated to bread. I became motivated to make my own bread (finally) and this book called to me from the shelf. Aside from being gorgeous, it is written at exactly my pace - he seems to really have zoned in on the spirit and purpose of breadmaking. I can't wait to hang out and make bread with my friend and begin a starter of my own.

  8. 5 out of 5

    Darius

    This is a beautiful book and a fabulous method for making the best bread you have ever tasted. Certainly better than you can buy in the grocery store. It'll take time and practice, but the result is amazing. 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. But be warned. T This is a beautiful book and a fabulous method for making the best bread you have ever tasted. Certainly better than you can buy in the grocery store. It'll take time and practice, but the result is amazing. 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. But be warned. This is old-fashioned bread baking from natural starter using long rise times. Although it's not a lot of work through the day, it does take a whole day from start to finish.

  9. 5 out of 5

    Foxthyme

    Gorgeous, gorgeous book. If you are a real bread lover, the kind of bread where you hunker in to chomp the crust and then chew the inner goodness--not that that supposed bread stuff that dissolves in water and smell like chemicals, well then this bread book is for you. The process may take a bit of coordinating at first, but when you have it down, you will be able to make the kind of bread people fly across the country to certain bakeries for.

  10. 5 out of 5

    John

    Yep. I read a cookbook. Just as riveting as the gardening books I've read.

  11. 5 out of 5

    Shannon

    How can I not give this book 5 stars? Of course I haven't tried every recipe in this book, but I have been baking out of it since June. My bread has improved considerably.

  12. 4 out of 5

    Christopher Bunn

    This is, hands-down, the best book I've ever read on baking bread. Clear, concise information. Beautifully written with how Robertson interweaves his life and baking journey. Fantastic photographs. Good recipes. I'm a total foodie, constantly hunting down interesting recipes. This is partially due to the fact that I live on a farm and that we have a commercial farm bakery where we bake tons of pies each week with the produce we grow. It's also due to the fact that cooking and baking are pure cre This is, hands-down, the best book I've ever read on baking bread. Clear, concise information. Beautifully written with how Robertson interweaves his life and baking journey. Fantastic photographs. Good recipes. I'm a total foodie, constantly hunting down interesting recipes. This is partially due to the fact that I live on a farm and that we have a commercial farm bakery where we bake tons of pies each week with the produce we grow. It's also due to the fact that cooking and baking are pure creativity in motion. Fast creativity. Robertson's Tartine Bakery is up in San Francisco, not too far from where I live. I haven't been there yet (a mistake that must be rectified), but my wife was up there two weeks ago with a friend. They stopped in and had lunch at the bakery and were completely impressed. She brought back part of a sandwich. That was one of the best pieces of sourdough bread I've ever encountered in my life. I'm keeping this book.

  13. 5 out of 5

    Ian

    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. I've only really read 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. I've only really read the first half of the book, discussing how to make various breads. The second half is what to do with day-old bread - a huge collection of beautiful looking recipes. I've just been eating my bread with butter and occasionally honey or jam so I haven't needed to venture back there. I've just made the basic country loaf and pizza, but I want to experiment with the baguette recipe next - mixing starter with yeast for a lighter recipe. Also rye breads and heartier whole wheat breads.

  14. 5 out of 5

    Lea

    Had this book for a few years, but I just couldn't get myself to read it. I took the plunge this weekend. 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. The process of describing how to make sourdough is long and overly complicated for a beginner and I'm speaking from experience, because I did not go into this Had this book for a few years, but I just couldn't get myself to read it. I took the plunge this weekend. 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. The process of describing how to make sourdough is long and overly complicated for a beginner and I'm speaking from experience, because I did not go into this as an amateur (I work as a bread baker). You can get a really good sourdough loaf without being as fussy as Robertson is. But hey... for SF, I'm not even surprised. Been there, done that. They make everything a religion. In all honesty, I'm more looking forward to reading his Tartine Book No. 3, where he has extra recipes (actually outlined as recipes) and uses other types of flours (mainly ancient grains). We'll see how that goes.

  15. 4 out of 5

    Carter Ashby

    Part recipe book, part memoir of a bread maker's search for a loaf with an "old soul," this book is a must have for any bread enthusiast, whether you're just starting out or have been at it a while. I enjoyed the romance of Robertson's bread making journey, which got me pumped to make my first loaf using the basic country loaf recipe. The photographs are both artistic and thoroughly useful. If you follow the method you'll turn out, as I did, a high risen, crusty loaf that makes that gorgeous cra Part recipe book, part memoir of a bread maker's search for a loaf with an "old soul," this book is a must have for any bread enthusiast, whether you're just starting out or have been at it a while. I enjoyed the romance of Robertson's bread making journey, which got me pumped to make my first loaf using the basic country loaf recipe. The photographs are both artistic and thoroughly useful. If you follow the method you'll turn out, as I did, a high risen, crusty loaf that makes that gorgeous crackling sound as it cools and has those lovely holes on the inside. I've been dabbling with slow-rising (sourdough) breads for a few years, now, but this book took my process to whole new levels. I highly recommend it!

  16. 4 out of 5

    Skip

    There is something deeply satisfying about pulling a loaf of bread from the oven... No matter how many times you do it. I approached bread-baking with the same fear and intimidation of being asked to perform brain-surgery... This book opens you to the world of bread-baking, and all its magic, romance and science... Take it on. It's actually not near as intimidating as you may fear. And before you know it, you're pulling Instagram-begging loafs from the oven. My bread-making is still far from per There is something deeply satisfying about pulling a loaf of bread from the oven... No matter how many times you do it. I approached bread-baking with the same fear and intimidation of being asked to perform brain-surgery... This book opens you to the world of bread-baking, and all its magic, romance and science... Take it on. It's actually not near as intimidating as you may fear. And before you know it, you're pulling Instagram-begging loafs from the oven. My bread-making is still far from perfect. And my loafs don't exactly resemble Robertson's, but I'm having a blast, and eating superb bread...!

  17. 4 out of 5

    Luke

    Inspiration and simplicity, with great writing from the baker. Very much appreciate the focus on one basic dough described in careful detail (natural leavened country loaf, then similarly for poolish+leaven baguette, and then brioche/croissant/etc in reference to those two), and while directed at the home baker there is plenty of reminiscing to the practicalities of schedule from when he was starting the bakery. The final third is a nicely detailed cookbook with the focus of "Day Old Bread" whic Inspiration and simplicity, with great writing from the baker. Very much appreciate the focus on one basic dough described in careful detail (natural leavened country loaf, then similarly for poolish+leaven baguette, and then brioche/croissant/etc in reference to those two), and while directed at the home baker there is plenty of reminiscing to the practicalities of schedule from when he was starting the bakery. The final third is a nicely detailed cookbook with the focus of "Day Old Bread" which is perfect. Of course also feels good to have some of my practices confirmed (long base ferment and dutch oven baking), but plenty to learn and a satisfying pragmatic philosophy made this a joy.

  18. 5 out of 5

    Daisy

    I have started my starter, am feeding it every day now to make my eventual leaven: words I never imagined I'd say. Instructions for every step of the way, from creating a starter to baking a loaf, are clear and well illustrated. I already understand new things! I love the romantic science (chemistry, magic) of bread-baking. The photographs are not only beautiful, they are really useful and revealing. The documentation of steps to make the Basic Country Bread is key to seeing how the dough progres I have started my starter, am feeding it every day now to make my eventual leaven: words I never imagined I'd say. Instructions for every step of the way, from creating a starter to baking a loaf, are clear and well illustrated. I already understand new things! I love the romantic science (chemistry, magic) of bread-baking. The photographs are not only beautiful, they are really useful and revealing. The documentation of steps to make the Basic Country Bread is key to seeing how the dough progresses, enabling you to be confident that you're doing the right thing. And the collection of recipes for using up days-old bread is tempting and varied.

  19. 5 out of 5

    Dustin

    This book is broken into three main parts: 1) A detailed guide for a basic sourdough bread. 2) Recipes for different types of bread (whole wheat, rye, olive, baguettes, etc). These are mostly variations on the basic loaf. 3) Recipes for using any bread you bake (pizzas, sandwiches, pan con tomate, bruscetta). So far I have made the basic loaf a handful of times and part 1 is worth the price of admission. I expect I'll use many of the other types of bread in part 2, too. I like the idea of including This book is broken into three main parts: 1) A detailed guide for a basic sourdough bread. 2) Recipes for different types of bread (whole wheat, rye, olive, baguettes, etc). These are mostly variations on the basic loaf. 3) Recipes for using any bread you bake (pizzas, sandwiches, pan con tomate, bruscetta). So far I have made the basic loaf a handful of times and part 1 is worth the price of admission. I expect I'll use many of the other types of bread in part 2, too. I like the idea of including a bunch of bread-based recipes in part 3, but I probably won't actually make them.

  20. 4 out of 5

    Kathy

    I give this five stars as I was able to successfully bake loaves of naturally leavened bread that looked as good as any in the book's photos by following the guidance given within this wonderful book. If you are willing to read the detailed instructions and perhaps have baked traditional yeast bread before, you too could make the best bread rivaling any bakery anywhere! The basic country bread recipe is adaptable to adding combinations of ingredients like olive/lemon/hazelnut one time and flax s I give this five stars as I was able to successfully bake loaves of naturally leavened bread that looked as good as any in the book's photos by following the guidance given within this wonderful book. If you are willing to read the detailed instructions and perhaps have baked traditional yeast bread before, you too could make the best bread rivaling any bakery anywhere! The basic country bread recipe is adaptable to adding combinations of ingredients like olive/lemon/hazelnut one time and flax sunflower seed the next.

  21. 4 out of 5

    Zomick's Bakery

    An interesting book for every bread-maker, whether it is a professional one or baking their own bread. For me I can say that it changed my life and probably effected the lives of my customers at Zomick's... in a positive way, that is. So many bread recipes with so many different tastes and techniques. If you are baker or own a bake shop, don't miss this excellent book.

  22. 4 out of 5

    Marta

    The method is good, but I think the instructions in The Bouchon Bakery Cookbook are better. I will revisit this again when I have more experience. It's a beautiful cookbook with gorgeous photos and some excellent recipes for using leftover bread. I do recommend it, if for no other reason that inspiration.

  23. 4 out of 5

    Jennifer

    Based on SF baking conditions. M says even all the testers for this book must have been based in SF as there are no tips for making your baking environment COOLER, only warmer.

  24. 4 out of 5

    Rob

    Let me start by saying that I now make some of the best bread I've ever had, thanks to this book. This book was a perfect gateway into how to make a great loaf. I bought this on a whim after reading the Air section in Cooked by Michael Pollen. Pollen made the point that sourdough bread from flour that contains the whole grain kernel is much healthier and tastier than other breads because the fermentation process breaks down the kernel into all kinds of things that are great for you. It's not empt Let me start by saying that I now make some of the best bread I've ever had, thanks to this book. This book was a perfect gateway into how to make a great loaf. I bought this on a whim after reading the Air section in Cooked by Michael Pollen. Pollen made the point that sourdough bread from flour that contains the whole grain kernel is much healthier and tastier than other breads because the fermentation process breaks down the kernel into all kinds of things that are great for you. It's not empty calories but very healthful. And tasty. In addition, the Berkshire Mountain Bakery - featured in his book - makes easily my favorite bread in the world. So I set off to see if I could recreate that bread. Tartine's creator, Chad Robertson, apprenticed at the Berkshire Mountain Bakery, so I bought the book. I made my own starter and have kept it alive for more than 6 months now. I've made wheat and white breads, olive breads and raisin breads. I've made the best pizza dough I've ever had anyway, filled with fennel flavoring from crushed fennel seeds. The process of growing the dough is meditative and enjoyable. I've made most of the recipes in it that don't require a poolish, though am excited to tackle those soon. I still have a lot to learn and have found that my own tastes differ from Chad's, so will start going elsewhere to expand my repertoire. Chad likes a loaf that isn't sour; he likes it light. I agree that they are delicious, but I kind of want the sourness of the bread to come through, and the process Chad outlines isn't fit for that. I've started changing how I feed my starter and prep the loaf. Anyway, truly excellent book. If you're even remotely interested in baking your own bread, this is the place to start.

  25. 5 out of 5

    Dean

    as a hobby baker, I was delighted to get this wonderful book from my wife. I have heard of the legendary Tartine and have sampled the wares that some of my co workers have brought to office pot lucks. Looking through the book I was immediately daunted, some of the techniques used are not what I have used before and the very wet dough used looks very difficult to master. The book is filled with not just written instruction but also a lot of very useful photo's of the process and hammers home that i as a hobby baker, I was delighted to get this wonderful book from my wife. I have heard of the legendary Tartine and have sampled the wares that some of my co workers have brought to office pot lucks. Looking through the book I was immediately daunted, some of the techniques used are not what I have used before and the very wet dough used looks very difficult to master. The book is filled with not just written instruction but also a lot of very useful photo's of the process and hammers home that it's the fermentation and the rising that makes the bread in the end. While some of this is very daunting, I will say that I do think I will ultimately use this to try techniques that I would normally have said "Fuck this" to in the past. One of the most interesting parts of the book is where the author admits that people would normally be daunted by this baking process and actually used test bakers and recorded thier varied process. I think this is one of the most valuable parts of the book. The book beyond the bread section is filled with recipes that I think are really neat, but with my families, tastes will probably not use as tempted as I am to do so, unless I have a fancy dinner party at my house. (My family is probably not as inclined as I to eat Pate or anchovies-and it probably would not become part of our daily diet anyway) This book does make me want to attempt Bagettes something I would never have considered before. I think if you are interested as I am about bread and hope to try your hand at some of the techniques in here (I'm still afraid of Croissants and think they may be beyond me) check this book out. You won't be sorry.

  26. 5 out of 5

    Lori

    I've been a bread baker for a long time. In the past few years I've become a student of sourdough and "natural" levins. I enjoy reading cookbooks cover to cover and for the bread baker, this is full of technique and how to more than recipes. There are plenty of recipes, but what I really appreciate is the way Robertson gives his basic french bread technique with several pages of detailed notes as to how to make it the perfect loaf, then gives numerous additional options using that basic recipe a I've been a bread baker for a long time. In the past few years I've become a student of sourdough and "natural" levins. I enjoy reading cookbooks cover to cover and for the bread baker, this is full of technique and how to more than recipes. There are plenty of recipes, but what I really appreciate is the way Robertson gives his basic french bread technique with several pages of detailed notes as to how to make it the perfect loaf, then gives numerous additional options using that basic recipe as a foundation and branches out from there. For those of us who have been baking for years but never taken detailed notes about the variations in loaves and flavors, I've sometimes wondered why one loaf had a more sour flavor (usually a good thing in my book) than another. He gives answers to the questions I never even thought to ask and suggests alternate time tables for real people who have real, busy lives and more to do than wait the suggested 2 1/2 hour rise time before continuing on to the next step. He includes more options using "day old" bread than I ever imagined possible, most of which I will, honestly, never use, but still interesting pulling from multiple international cultures. Being a veteran baker, there was still new information I can and will use. I'm giving only 4 stars because while the information and pictures are wonderful I have not yet made a single recipe from the book. As soon as I do, I'll come back and adjust my rating up or down. I mean, I can't give a cookbook 5 stars if I haven't yet used any of the recipes. So, stay tuned.

  27. 5 out of 5

    Phenix Nash

    This is a definitive bread book and I would consider it required reading for anyone interested in sourdough. Part of what makes this book remarkable is that for its size and scope, there are really only variations on 3 dough recipes here: a country boule, a baguette, and brioche. That said, they are all amazing. Tartine’s olive oil brioche makes by far the best sandwich loaf I’ve ever had and even elevates a ham and Swiss with grocery-store cold-cuts to luxury. If variations on 3 recipes seems a b This is a definitive bread book and I would consider it required reading for anyone interested in sourdough. Part of what makes this book remarkable is that for its size and scope, there are really only variations on 3 dough recipes here: a country boule, a baguette, and brioche. That said, they are all amazing. Tartine’s olive oil brioche makes by far the best sandwich loaf I’ve ever had and even elevates a ham and Swiss with grocery-store cold-cuts to luxury. If variations on 3 recipes seems a bit scant, the Tartine bread book is also filled with recipes for sweet and savory dishes involving their breads. The recipes I’ve tried have been thoughtful and tasty. If you’re ever in the bay area, I would highly recommend checking out their store-front. Also, a lot of pages are spent discussing the methods and philosophy behind the dough. Tartine’s sourdough feeding schedule doesn’t work well with my life, so I no longer make many of their breads “by the book,” but I learned valuable techniques that I’ve translated to my own recipes. And I haven’t even mentioned yet how breathtakingly beautiful this book is. Do yourself a favor and check it out.

  28. 4 out of 5

    Hawley

    Absolutely beautiful book, a joy to read. I rather wish it had more "FAQ" or in depth explanations about details in starters and whatnot, but I suppose the book presumes some basic baking experience and knowledge - more than I had when I started sourdough baking a month ago. BUT I loved reading his personal story, the absolutely breathtaking and charming photographs, and the conviction he has about great bread and how versatile homemade sourdough (or naturally leavened) bread is for adapting to Absolutely beautiful book, a joy to read. I rather wish it had more "FAQ" or in depth explanations about details in starters and whatnot, but I suppose the book presumes some basic baking experience and knowledge - more than I had when I started sourdough baking a month ago. BUT I loved reading his personal story, the absolutely breathtaking and charming photographs, and the conviction he has about great bread and how versatile homemade sourdough (or naturally leavened) bread is for adapting to use for other purposes (flavored breads, pizza, etc)... I found it was almost like reading poetry. Perhaps because I am just now coming to learn about baker's percentages and whatnot, but even as a novice baker I THOROUGHLY loved this book. That said, I'm vegetarian and I think the recipes in the back aren't the real reason to try the book. Some of them I could try to make but like, who has nettle lying around? haha It's a bit overly artisanal for the average family homebaker perhaps, but such a GORGEOUS and delightful read. I loved it.

  29. 4 out of 5

    Ryan

    Some minor quibbles - the photography of the turning, shaping, etc. is mostly small, sparse, and black and white, whereas photos of the finished loaves or dishes are comparatively large, abundant, and in full color. I did not have good results with the starter initially - it was only when I switched to a 100% whole wheat starter that I started having sourdough success. There could have been a bit more info about how to manage the various stages to fit baking into your existing routine at home (a Some minor quibbles - the photography of the turning, shaping, etc. is mostly small, sparse, and black and white, whereas photos of the finished loaves or dishes are comparatively large, abundant, and in full color. I did not have good results with the starter initially - it was only when I switched to a 100% whole wheat starter that I started having sourdough success. There could have been a bit more info about how to manage the various stages to fit baking into your existing routine at home (although the brief case studies of the people who tested the basic recipe were helpful). That said, the basic recipe is easy to follow/modify, and yields amazing results if you use quality ingredients and the basic equipment suggested (e.g. the combo cooker and bannetons in particular). Since moving to Los Angeles from Portland, good (let alone great) bread has been hard to find - now, while my shaping isn't immaculate, I'm making loaves comparable in flavor/texture (crumb and crust) to a lot of the $8+ boules and batards available at farmer's markets or restaurants.

  30. 4 out of 5

    Ryan Moulton

    I've used both this book and "flour water salt yeast." Flour water salt yeast was much better at introducing technique and had a wider variety of breads to make, including many that are delicious but don't require a starter, which let's you gradually work up the difficulty curve. However, I found this book far better at describing how to establish, maintain, and cook with a starter. It makes it a very simple process. I would still recommend Flour Water Salt Yeast as a better first bread book, bu I've used both this book and "flour water salt yeast." Flour water salt yeast was much better at introducing technique and had a wider variety of breads to make, including many that are delicious but don't require a starter, which let's you gradually work up the difficulty curve. However, I found this book far better at describing how to establish, maintain, and cook with a starter. It makes it a very simple process. I would still recommend Flour Water Salt Yeast as a better first bread book, but this is a great second.

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