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Tartine Bread

by Chad Robertson

Other authors: See the other authors section.

MembersReviewsPopularityAverage ratingMentions
597740,273 (4.19)1
The Tartine Way - Not all bread is created equal The Bread Book "...the most beautiful bread book yet published..." -- The New York Times, December 7, 2010 Tartine - A bread bible for the home or professional bread-maker, this is the book! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner 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 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 and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!.… (more)
  1. 00
    Bread: A Baker's Book of Techniques and Recipes by Jeffrey Hamelman (Trufflehound)
    Trufflehound: Both books give recipes that produce truly superior breads, far beyond most other bread recipe books. Both books are suitable for the intermediate to advanced baker.
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English (6)  Danish (1)  All languages (7)
Showing 1-5 of 6 (next | show all)
Chad Robertson and his wife and partner Elizabeth Prueitt founded Tartine Bakery in San Francisco to sell the bread he had developed by studying French Country baking methods. It became very popular and his bread regularly sold out in a few hours after opening. They grew to fulfill the demand and Chad wrote this book to teach others about his methods. With the help of photographer Eric Wolfinger, a former baking intern at Tartine, Robertson has produced a beautiful book that explains the history of his bread, how he developed it, and how to make it. The first 100 pages or so document Tartine bread and a few variations and the rest of the book has recipes for other types of breads and foods that use bread.
The method of creating a starter from scratch and baking your first loaves is deceptively simple and easy to follow. Photographs help you understand every step of the way. In my own kitchen, I've been able to create a good French country loaf using this book. The smell and taste of fresh bread is so wonderful! However, I've made some bad loaves too and I've had a heck of a time consistently getting my starter going, which is the key to everything. I feel the book could be improved a bit with a troubleshooting section to use when the home baker has trouble. ( )
  RobertOK | Dec 4, 2023 |
Reserving my final rating for after I actually cook from it, but I definitely appreciate the detailed explanations of the theory behind starters and bread in general. ( )
  jekka | Jan 24, 2020 |
If you want to make French-style bread with sourdough this is probably a good place to start. Personally, I don't really like large holes in my bread. He does a good job of explaining some of the whys for his method. ( )
  MarthaJeanne | Jan 23, 2019 |
Valuable if only for its detailed description and photographs of the basic traditional country loaf baking process. Adds on additional tweaks, alterations, and recipes using bread to make this worth keeping on the easy-to-reach shelf. ( )
  bobholt | Dec 3, 2017 |
Beautiful to look through and read. I did not cook anything from here - I will be visiting this one again sometime. ( )
  dms02 | Feb 27, 2014 |
Showing 1-5 of 6 (next | show all)
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Author nameRoleType of authorWork?Status
Chad Robertsonprimary authorall editionscalculated
Wolfinger, EricPhotographersecondary authorsome editionsconfirmed
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The Tartine Way - Not all bread is created equal The Bread Book "...the most beautiful bread book yet published..." -- The New York Times, December 7, 2010 Tartine - A bread bible for the home or professional bread-maker, this is the book! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner 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 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 and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!.

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