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Tartine Bread Kindle Edition
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From the Publisher
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.
From Publishers Weekly
(c) Copyright PWxyz, LLC. All rights reserved. --This text refers to the hardcover edition.
- Publication Date : October 29, 2013
- File Size : 36750 KB
- Print Length : 306 pages
- Publisher : Chronicle Books LLC (October 29, 2013)
- Language: : English
- Word Wise : Enabled
- ASIN : B00F8H0FNW
- X-Ray : Enabled
- Text-to-Speech : Enabled
- Enhanced Typesetting : Enabled
- Lending : Enabled
- Best Sellers Rank: #24,770 in Kindle Store (See Top 100 in Kindle Store)
- Customer Reviews:
Top reviews from the United States
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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:
The photo's are of double the recipe just hot out of the oven. I used Kamut, spelt, Rye & wheat flour.
Top reviews from other countries
There are some lovely photographs, and a cursory glance shows that there are some nice breads to be added to my repertoire.
You know there's a 'but' coming, don't you?
It's very pretentious. Definitely a triumph of style over substance. Yes, some lovely photographs, but I don't want to see pictures of surfers in a book about bread. I think it's extremely self-indulgent and I just can't relate to it at all.
There is a current trendy attitude to bread, with ridiculous, right-on vocabulary to accompany it, and this feeds into that very well. Compared to someone like Andrew Whitely or the wonderfully no-nonsense Patrick Riley, this is just an irritant. The only positive thing I have to say about it, really, is that I am very glad I only bought it on Kindle, because it would not earn its place on my very full cookery book shelf.
Now I make great sourdough and it’s so easy. You can even leave the dough overnight in the fridge and bake it when it suits you.
Best bread book I’ve ever owned and I have a lot.
One thing you need to know is while you get a good loaf using a conventional oven with some hot water in a tray to create steam, you get a fantastic loaf using a Dutch Oven .
This book is the best bread recipe book I came across, by far. The way the techinique is explained in detail and the photos for every step of the eay makes it so easy.
I also loved the story of how the author started as an apprentice and worked for many great bakers. His passion for bread is inspirational. I love this book and I am looking forward to seeing more books like this released in the future.
It has long been held that modern baking methods, using excessive yeast and energy are the cause of many people's intolerance to bread. Robertson helps to explain this, along with his well researched, long refined and detailed methodology for making outstanding bread.
Stylish design with hundreds of outstanding photographs and a striking cover mean this will be a go-to book for many home bakers and a attractive addition to the coffee table for others.