Tartine Bread Author: Chad Robertson | Language: English | ISBN:
B00F8H0FNW | Format: PDF
Tartine Bread Description
For the home or professional bread-maker, this is the book . It comes from a man many consider to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco, a city that knows its bread. To Chad, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. He 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. A hundred photographs from years of testing, teaching, and recipe development provide step-by-step inspiration, while additional recipes provide inspiration for using up every delicious morsel.
- File Size: 38359 KB
- Print Length: 306 pages
- Page Numbers Source ISBN: 0811870413
- Publisher: Chronicle Books LLC (October 29, 2013)
- Sold by: Amazon Digital Services, Inc.
- Language: English
- ASIN: B00F8H0FNW
- Text-to-Speech: Enabled
X-Ray:
- Lending: Enabled
- Amazon Best Sellers Rank: #45,128 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
- #16
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Baking > Bread - #69
in Books > Cookbooks, Food & Wine > Baking > Bread
- #16
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Baking > Bread - #69
in Books > Cookbooks, Food & Wine > Baking > Bread
I started baking bread using a bread maker a few years ago and decided to revisit bread baking again earlier this year. The recipes I have been made thus far have used commercial yeast and have turned out fairly well. Since I started baking my own bread again, I have not needed to buy a loaf of bread at the store.
Initially when I read about Tartine's country loaf, I was reluctant to pay $7 for a loaf of bread. However, my curiosity got the best of me and I decided to call in and reserve half a loaf for $4. After trying the bread, I could see what all the fuss was about. It was the best bread I have ever tasted (granted that I have never been to Europe). After searching online, I discovered that Chad Roberston, one of the owner of Tartine, was going to release a Tartine Bread book later in the year. I proceeded to pre order the book.
After receiving the book, I made my own starter following the directions and attempted to use it about a week later. Unfortunately, the first try did not turn out so well because my starter was not mature enough. I continued to feed it the next week and tried making the bread again. This time it came out a lot better. I probably made the basic country loaf about 5 times now and my results are becoming more consistent as I learn how to balance time and temperature. As another reviewer mentioned, there is a lot of flexibility when making this bread. I mix my leaven in the morning, mix the dough that evening, let it rise overnight, divide and shape the next morning, do the final rise under refrigeration, and bake when I get home from work on the second day. This seems to work well with my schedule.
I would recommend this book for the bread baker that is looking to take their bread to the next level.
I love Tartine, the bakery. Who doesn't?! And I can see why so many other reviewers love this book. Chad Robertson's passion for bread is obvious. If you're looking for inspirationj and a pleasant read, this book is for you. But if you are looking for thoughtful recipes for beautiful breads - if your goal is to produce great bread at home - I am afraid this book falls short. The book's format, and the author's style, make it very imprecise and harder to follow. For example, there are dozens and dozens of photos, but none have captions or numbers, and it's often difficult to know which pictures illustrate which steps. Don't get me wrong, the photos are attractive, but they're not helpful if you are hoping to see and repeat his techniques. Recipes are presented in a chatty style that may be pleasant to read, but which tend to be cumbersome and imprecise if your goal is to actually produce good bread yourself. (That's particularly true of the 24-page recipe for basic country bread, and while it was interesting to read, it's not practical as a precise, useful recipe.) Also, there seem to be more recipes for things to make with bread, and fewer actual recipes for the breads themselves. And there are typos. I know this chef is an amazing bread baker, and I eat his spectacular bread whenever I can, but his skills are in the kitchen, and not necessarily in writing books.
UPDATE 12/31/12: It seems a few other reviewers misunderstand my initial review, one going so far as to call my perspective "hogwash". Let me be clear - I've made the Tartine Country White Bread successfully. And I've had the pleasure of eating the "real thing" at Tartine and Bar Tartine many, many times. I've met Chad Robertson, and he's a nice guy. And passionate. And talented.
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