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

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Make the dough: In a large bowl, combine 200 grams of leaven with 700 grams of warm water and stir to disperse. (Reserve remaining leaven for future loaves; see note below.) Chefs, travelers, and photographers Jeffrey Alford and Naomi Duguid have published several books together about the foods of Asia, from Iran to Vietnam and beyond, but it's this one that earned them a James Beard Award. This set of varied but easy-to-follow recipes, along with sumptuous photos, is a great way to venture outside the limits of "traditional" bread-baking. This is a book that will take you places. Recipes for different types of bread (whole wheat, rye, olive, baguettes, etc). These are mostly variations on the basic loaf. A book with simple lists of ingredients and directions for how to use them might work well for stovetop cooking, with which there aren't a lot of unique procedures required, but bread is as much about technique as it is about ingredients. Detailed explanations of what to look for during kneading and rising are important in a bread cookbook, as are recommendations for what to do when things go wrong. Lots of photos are really helpful, too, as they can illustrate the often-hard-to-explain ways to properly shape and decorate loaves and pastries. In general, extensive headnotes or introductory sections that explain the process and principles are a good sign. As with any skill, there are mistakes you’ll want to avoid. Here are a few common errors in bread making:

Tartine Bread by Elisabeth Prueitt, Chad Robertson, Hardcover

The book answers the questions in depth with diagrams, quotes from important studies, chemical reactions and so on. The beauty is that it does so in a simple language so you do not need a science degree to follow the material.The book provides comprehensive theory and practice about everything that is bread. The science behind baking, different types of bread, challah, bagels and so on, different kinds of grains, tips, and techniques on how to fix and improve problematic bread. The book covers a wide range of techniques, concepts, ingredients, and guides the reader can follow step by step on the way to the perfect loaf of bread. More advanced bread-making equipment includes a bench scraper for cutting and shaping dough, a lame for scoring and decoration, a proofing basket (also known as a banneton), and a rolling pin. What are bread-making mistakes to avoid?

Tartine Bread by Chad Robertson, Elizabeth Prueitt - Waterstones Tartine Bread by Chad Robertson, Elizabeth Prueitt - Waterstones

I have to say It is very fun to hear how Lepard learned the different techniques or recipes over the years, where and from whom, it certainly adds enjoyment and personal touch to the book. Tartine - A bread bible for the home baker or professional bread-maker! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner with Elizabeth Prueitt of San Francisco's Tartine Bakery. At 5 P.M., Chad ... Tartine sourdough, also known as country bread, is a type of bread made popular by Chad Robertson, owner of the Tartine bakery in San Francisco, California.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...). Had this book for a few years, but I just couldn't get myself to read it. I took the plunge this weekend.

Tartine’s Country Bread Recipe - NYT Cooking Tartine’s Country Bread Recipe - NYT Cooking

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). 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. My only reservation: I’m not sure this is the book is for the beginner home beaker. You will be better off with knowing a few of the basics first. About the recipes: Criticism (fairly right) about the book claims that the recipes are built for professional bakers and less to the home baker and there is some truth to it. I would recommend this book for the experienced home baker, one who already knows how to feel the dough and know how to make the adjustments of mixing time, quantities and so on. 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.It’s worth noting that creating your own bread, especially Tartine bread, is a time-consuming effort; many recipes detail a three-day process in all.

Tartine Bread by Chad Robertson - BakeryBits

Robertson is also known for making his Tartine bread into attractive, interesting shapes that give the bread a distinctive look in addition to a famous taste! This means that unlike a classic recipe book where you can skim and choose a different recipe each time, the structure of the book is built so that certain concepts and techniques are mentioned in a specific recipe and to implement them you need to read this particular chapter before proceeding to the recipe you wish to make. With 150 extremely detailed recipes—40 for sourdough alone—"Bread" is like a technical manual for bakers wanting to master all aspects of bread-making. Especially helpful is all the visual guidance in the book, including diagrams and instructions for shaping loaves, scoring, and braiding. This 2021 third edition (the first edition came out in 2004) adds an "International Contributors" section, with local bread recipes from 10 chefs on five continents. Mix these ingredients well in a small bowl, cover with plastic wrap, and leave out overnight. The Dough Besides a great bread cookbook, it’s worth investing in nice tools if you’re serious about baking. First on the list would be high-quality flour, which is the basis for almost all bread. (Remember that not all flours are the same; you likely want bread flour as opposed to all-purpose.) Baking pans and mixing bowls of a few sizes are great, and if you're going to be making bread frequently, a stand mixer might be a good investment to save labor with kneading.There is a whole section about Robertson's path to breadmaking, and lots of artsy photos of food, and a bunch of recipes that use bread which seem overly complicated - so I'm not so into most of the book. The recipe can be divided in half. I feed 50g starter with 100g flour + 100g water around 11am, do the turns/shaping in the evening, rise overnight & bake in the morning. The book teaches you techniques of substitution, such as substituting different types of flours and their effects on the final product.

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