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

Product Information

Features easy-to-follow recipes meant to be made in your home kitchen. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvres and, of course, a whole lot for dessert.

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. Tartine Bakery opened in 2002, and in the intervening 17 years, it has become an anchor for the neighbourhood, a defining institution for the city of San Francisco, and a beacon of taste and flavour for people the whole country over.” 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. The sauces common ingredients are Armagh apples, spices and a generous measure of Local Bushmills Irish Whiskey. This book does not only stand for good handcrafted quality bakery goods but also underlines the significance a decent handcraft shop has for its immediate surrounding. I can easily picture a lovely small bakery in Point Reyes Station that draws energy from the maritime location and the salty wind that comes along with it.I also made the Autumn Apple variation of the Banana Muffins. Wow, were they good. I didn't have all the flours the recipe called for, but instead made do with just all-purpose and oat flour. I used granny smiths, and since I had no applesauce I simply made some of my own (turns out it's really easy if you have an immersion blender). Perhaps I was stingy with the crumble, but I ended up with leftovers that I baked and used as a crumble topping for my morning yogurt. I had to deduce that all by myself and fail hard the first few times, as for example my first loaves got ready for baking around 3am, so by the time I actually got to baking them, they turned into a deflated mess. Tartine Bread is a brilliant book, which gives the reader tons of relevant information, such as how to tweak the taste of the bread you bake, from mild to fully sour (I prefer mild), or the differences between flours and how they react. I followed his Basic Sourdough loaf recipe and I must admit it worked better than the one I had done previously, and has become my ‘go to’ one. Once you’re ok with this, you can then go on to more challenging variants, which I shall be trying. There are a few reasons this book is so well regarded among home bread bakers. First, it's a gorgeous book. Second, it's not a recipe book or even a "cookbook." It has one master sourdough bread recipe, which can be adapted to create different types of loaves. It reads like an actual book and includes anecdotes, stories and gorgeous photos as well as a great section on test home bakers' thoughts and comments on how they made the base Tartine country bread recipe their own. Third, the Tartine method is simply fantastic. 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).

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 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! Kneading sourdough in the same way is a big no-no. When you push down on a big ball of sourdough, you force the acculated air out of the dough and successfully flatten it, possibly for good! It may rise a bit on the second rise, but the final it may not rise much at all.The seeds from one vanilla pod (save the empty pod and add to your sugar bowl for vanilla flavoured sugar).

Robertson's method explains everything. The photographs are beautfully artisitcic and instructive. And, wonderfully, it costs the baker way less muscle work to make sourdough breads. When your sourdough rises into a fluffy bilious mass of very soft dough, instead of kneading by pushing it away from with the heel of your hand, you delicately and deftly run your hand underneath the dough, grab it with your fingers and then pull upwards ever so gently, trying not to pop any bubbles appearing under the surface. Now, fold the dough, laying it delicately over the top. Voila! This sourdough will rise for you.

Customer reviews

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...). 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. 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.

This new cookbook contains some previously published recipes but many are revised (even as a healthier option..such as using almond flour to the traditional all-purpose flour.) I find the recipes easy to follow along and make. I have made the Chocolate pudding pie for a recent Barbecue/Cookout I was invited to and it was a huge hit and so easy to make! Definitely a keeper of a recipe. I'm also excited to finally find an easy Flaky and Sweet Tart Dough recipe. I am for sure going to try it very soon.It reflects on new dietary restrictions such as the increasing occurrence of gluten intolerance and diet-related diseases such as diabetes and aims for a rich bud conscious combination of ingredients. salame all'aroma di tartufo, capocollo di martina franca, bresaola, manchego, pecorino, mimolette, carasau bread and fig jam