Tartine Bread: (Artisan Bread Cookbook, Best Bread Recipes, Sourdough Book)

Product Information

Whisk the eggs with an electric whisk for about 6 minutes adding the muscovado a little at a time. The eggs should triple in size. Stir in the chocolate mixture, then the flour until just combined. The night before you want to make the muffins (about 8 hours ahead of baking), mix the poolish. Mix the flour, cold water, and yeast in a bowl by hand until well combined. Cover with a clean, damp towel and let rise in a cool spot overnight. In the morning it should have doubled in size and be very bubbly. If you’re not going to use it right away, keep it in the refrigerator, covered, for up to 6 hours. 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 has been keeping me entertained these days (! I know) and somehow the whole sourdough ‘thing’ got to me, as well as a couple of online friends. Down the rabbit hole we went LOL 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. Pastry chef Elisabeth Prueitt's work has appeared in numerous magazines, including Food & Wine, Bon Appétit, and Travel & Leisure, and she has appeared on the television program Martha Stewart Living.

Customer reviews

Now that I have looked through this new version, I can see that they've taken the original and added even more to it. You may not need to own both Tartine books unless you really do bake all the time, but if you don't already have the original I would recommend adding this new one to your collection. I know this is sacrilege but I found this book incredibly frustrating. I’ve been baking sourdough for years and actually learned the Tartine technique from a blog, so I thought I’d go to the source and read the book for myself.

If you are new to sourdough, you’d do (much) better to find a Tartine recipe online and watch an amateur baker demonstrate the steps on YouTube. The photos just aren’t helpful for something that involved simultaneous movement. This book, its layout, the pictures, the recipes and the atmosphere it offers its readers practically scream “village bakery-quality from loving hands”. I just can’t get over how beautifully rustic this book and its content is. The recipe are saliva-inducing masterpieces that are not always meant for inexperienced hands, I have to admit that. I’m seriously considering getting the hardcopy of this one. One peek into Elisabeth Prueitt and Chad Robertson's sensational cookbook whisks you into their popular Tartine Bakery and reveals everything you need to know to create their superb recipes in your own home." –Flo Braker, author of The Simple Art of Perfect Baking and Sweet Miniatures Really good bakeries don't only sell incredible bread and pie but also hold small workshops. My dad, for instance, used to opened up our garden which sat right next to the window of our fantastic little bakery, invited interested folks to learn about different seeds and flours and their origin and methods of processing. As for the cookbook, itself, I enjoyed the introduction from Alice Waters. I do admire bakers who make artisan breads and pastries.

Bread making the Tartine 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. Cover two large baking sheets with parchment. Place small tablespoons of the mixture spaced two inches apart. Top each with a sprinkle of salt flakes. This book is filled with gorgeous photographs and Easy Classic recipes that are sure to be enjoyed by many for years to come. An excellent 5 star cookbook! The seeds from one vanilla pod (save the empty pod and add to your sugar bowl for vanilla flavoured sugar). However amazing, I still fear that if you come to this book without any basic knowledge, it might overwhelm you. Therefore, I would recommend watching a series of YouTube videos introducing you to sourdough, such as Baker Bettie’s ( https://bakerbettie.com/understanding...), and then try Robertson’s. If photographs/words don’t really work for you, another blogger/YouTuber, The Regular Chef, has filmed this very same recipe, showing you all the steps clearly ( https://theregularchef.com/basic-sour...).