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For the home or professional bread baker, Tartine Bread is the book of the season! Tartine Bread comes from the man many consider to be the best bread baker in the United States—Chad Robertson, co-owner of Tartine Bakery in San Francisco. 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. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day. Chad developed his distinctive bread through a decade of working with one of the finest artisan bakers in the United States and France, and through another decade baking solo in a small wood-fired oven on the coast of Northern California. Readers will be astonished at how elemental his process 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. Tartine Bread is a master class in baking bread the Tartine way.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.
In this book Chad explains the baking process and shows how variations of this master recipe lead to wonderfully diverse breads. Soon you'll be able to make your own unique loaves. 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 salad.
Hardcover | 304 pages | 100 full color photos | Published in 2010
Table of contents
Bread in Time
Basic Country Bread
Semolina and Whole-Wheat Breads
Baguettes and Enriched Breads
About the author
Chad Robertson trained at the Culinary Institute of America and, with his wife Elisabeth Prueitt, won the James Beard Outstanding Pastry Chef Award in 2008.
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