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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. 4 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. 5 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.

  4. 4 out of 5

    Christine Sandquist (eriophora)

    All you folks who are just discovering sourdough during quarantine: this is the book you've been looking for. This book is what helped me go from a good loaf to a *great* loaf of bread.

  5. 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.

  6. 5 out of 5

    Benita

    There are a few reasons this book is so well regarded among home bread bakers. First, it's a gorgeous book. Second, it's not a recipe book or even a "cookbook." It has one master sourdough bread recipe, which can be adapted to create different types of loaves. It reads like an actual book and includes anecdotes, stories and gorgeous photos as well as a great section on test home bakers' thoughts and comments on how they made the base Tartine country bread recipe their own. Third, the Tartine met There are a few reasons this book is so well regarded among home bread bakers. First, it's a gorgeous book. Second, it's not a recipe book or even a "cookbook." It has one master sourdough bread recipe, which can be adapted to create different types of loaves. It reads like an actual book and includes anecdotes, stories and gorgeous photos as well as a great section on test home bakers' thoughts and comments on how they made the base Tartine country bread recipe their own. Third, the Tartine method is simply fantastic. I read this book cover to cover and then went back and re-read the actually recipe and variations and also the reasons behind the process before I actually baked my first loaf. It turned out even better than my expectations. Absolutely incredible sourdough bread. One caveat: I used King Arthur Flour's step-by-step instructions on their site for creating and maintaining my starter. I found the starter creation section to be lacking and not as thorough as I would have liked as a sourdough beginner. KAF's starter instruction worked perfectly and I was able to develop a very active and flavorful starter for use to make the levain required for the Tartine bread. The book does include a few recipes at the end for making use of all the bread you're sure to bake after learning the method. Some of these recipes are a bit fussy but some look pretty great. I appreciate that they were included.

  7. 5 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

    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.

  9. 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.

  10. 4 out of 5

    Trent Thompson

    This book yields some very scrummy loaves of sourdough.

  11. 4 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.

  12. 4 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.

  13. 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.

  14. 5 out of 5

    oks

    If you want to understand the whole chemistry, the ins-and-outs of sourdough bread-baking from Tartine's perspective and with its history weaved in, then it's a beautiful, lengthy, well-illustrated read for that purpose. But if you've read the whole book to the last page and all you want is to roll up your sleeves and make bread RIGHT NOW, then this book is a true nightmare to follow. I had to flip around 30 pages back and forth for a whole hour to reduce some resemblance of a recipe from it into If you want to understand the whole chemistry, the ins-and-outs of sourdough bread-baking from Tartine's perspective and with its history weaved in, then it's a beautiful, lengthy, well-illustrated read for that purpose. But if you've read the whole book to the last page and all you want is to roll up your sleeves and make bread RIGHT NOW, then this book is a true nightmare to follow. I had to flip around 30 pages back and forth for a whole hour to reduce some resemblance of a recipe from it into my notebook - something I could look at while bread-making and to follow step by step. Also, if I'm not mistaken, the book does mention the importance of pre-planning and even how their colleague has created a lovely timechart for that purpose, as the dough will need attention at pretty strict times. BUT nowhere does it hand out instructions on how exactly to adapt the bread-making timeframe to your life (that exact chart would've been super helpful), and how much time to set aside for each step to understand when you should start the process to have fresh bread by time X - let's say, Saturday morning (I now know I have to feed the starter at 8am on Friday and make sure I set aside the whole Friday evening starting from 5-6pm for that purpose). I had to deduce that all by myself and fail hard the first few times, as for example my first loaves got ready for baking around 3am, so by the time I actually got to baking them, they turned into a deflated mess. I actually found Youtube videos much more helpful in understanding the timing and handling of the dough.

  15. 5 out of 5

    Kat

    What does one do when you are stuck in the Great Stay at Home Pandemic of 2020... why you try to grow a Sourdough Starter! (Key word...**try**). This book came highly recommended by a friend, and so I got it and began reading. This is truly user friendly. It explains clearly what to do to get your starter going, how to maintain your starter, and then how to bake bread (and dozens of other things) using your starter. I have several Peter Reinhart baking books, but they seem complicated where as t What does one do when you are stuck in the Great Stay at Home Pandemic of 2020... why you try to grow a Sourdough Starter! (Key word...**try**). This book came highly recommended by a friend, and so I got it and began reading. This is truly user friendly. It explains clearly what to do to get your starter going, how to maintain your starter, and then how to bake bread (and dozens of other things) using your starter. I have several Peter Reinhart baking books, but they seem complicated where as this book is truly streamlined and tested! (With test bakers that were not all bakers!!) If your goal is to bake sourdough bread, look no further! Get this book and get going! I highly recommend!

  16. 4 out of 5

    John

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

  17. 4 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.

  18. 5 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.

  19. 4 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.

  20. 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!

  21. 4 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.

  22. 5 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.

  23. 5 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...!

  24. 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.

  25. 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.

  26. 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. 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.

  27. 4 out of 5

    Andy Dremeaux

    The actual recipes are excellent, but using this book as a resource is a nightmare. Every step of the every recipe is filled with paragraphs of expose and thoughts and notes. It's like he combined the intro/notes with the actual recipe. It's good info, but when you're just attempting to make a bread the third or fourth time, actually finding the steps and ingredients while ignoring the superfluous stuff is torture. The core sourdough recipe takes over 30 pages!

  28. 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.

  29. 5 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.

  30. 5 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.

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