WHY CHOOSE TARTINE COOKBOOK?: 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. Now you can bake your own with the bestselling bread baking book:"It's informative, it's inspiring, and it's visually stunning."—KQED After getting comfortable with the technique I started playing around with ratios and baking times, and this combo is giving me my current take on an ideal loaf

Tartine Bread by Chad Robertson - BakeryBits

For those who like to bake healthy bread, I give a warm recommendation for this book by Peter Reinhart who entered the list for the second time ( the first being “The Bakers Apprentice “) with this book that provides 50 formulas and recipes that teach how to get the best out of the grains to maximize their taste in the loaf.

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. Mix these ingredients well in a small bowl, cover with plastic wrap, and leave out overnight. The Dough His explanation of how to build a sourdough starter is simply eye-opening as well as many of the baking techniques he reveals in the book. In this context, one must mention the explanation of the bread kneading that encourages the baker to switch from relying on a mixer to kneading by hand.

Bread Cookbooks of 2023 - The Spruce Eats The 11 Best Bread Cookbooks of 2023 - The Spruce Eats

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:

Mix 100 grams whole-wheat flour and 100 grams rice flours. Line two 10- to 12-inch bread-proofing baskets or mixing bowls with towels. Use some of the flour mixture to generously flour towels (reserve remaining mixture). Chad Robertson’s recipe for country bread, from Tartine, his bakery in San Francisco, has reached cult status among passionate bakers for good reason: As bread recipes go, it’s nearly perfect.” —New York Times This is a book for people who have a deep passion for bread and strive to know more. I have to tell you, it sometimes requires more than one reading until all the material sinks in and is understood. Also, if I'm not mistaken, the book does mention the importance of pre-planning and even how their colleague has created a lovely timechart for that purpose, as the dough will need attention at pretty strict times. BUT nowhere does it hand out instructions on how exactly to adapt the bread-making timeframe to your life (that exact chart would've been super helpful), and how much time to set aside for each step to understand when you should start the process to have fresh bread by time X - let's say, Saturday morning (I now know I have to feed the starter at 8am on Friday and make sure I set aside the whole Friday evening starting from 5-6pm for that purpose).