Tartine Bread

Hi.

I am thinking of buying this book by Chad Robertson.

Is there anyone who has it and can give a little feedback/review.

 

cheers.

7 comments

had aread of a friends copy , gonna get myself one.. one of the better baking books I've seen....some great photos, some actually useful insights....be aware only about 1/2 to a 1/3 of the book deals specifically with baking brad and its as I say good stuff...it then branches off into a cookbook although still bread / bakery focus......

 My friend gave it to me for Christmas, and once I calmed down and looked at each of the photos, I realized that they illustrate Every Single Step.  I have baked with it a lot, with ultimately very good results, after a bit of early difficulty because I was exhorted to let the dough guide me but I didn't know what it was supposed to feel or look like.  I'm not sure that any book can help us over that part...but let me tell you, the thrill I felt when I knew I had nailed it...nothing like it!  Also the Chronicle Books video that helps advertise the book is wonderful.  My husband watched it, and finally understood what I was going on about.

 i received the book as a present, and i find it incredibly inspirational! however, as a total beginner, i found the instructions a bit convoluted and my first few attempts were disasters. i've since used the instructions for making a starter and recipes on this site, and had much happier outcomes. maybe when i'm more experienced, i'll have another go at the tartine recipes. 

Thanks for the replies.

I'll be ordering a copy later today

 

Chad was recently in Denmark (where I've been living as an expat for a good few years), but I was unfortunately unable to attend a limited baking demonstration he gave.

Totally agree with you Pollyanne- even with good pictures, a book is limited when it comes to learning what a dough should feel like etc.

My user name is chosen with slight irony, as although I have baked for some years now, it has been very limited what i have used of sourdoughs, so in that area I'm still a relative newbie.

Hoping the book will be another good resource in addition to all the good advice here

Sorry for the late response, my proxy server at work was causing problems with this site, so I had to wait until I got home.

 

Tartine Bread is probably the most beautiful bread book out there. Lots of gorgeous color and black and white photos throughout the book, and in a big, substantial "coffee-table book" format. In fact, I keep it in my coffee table rather than with my other cookbooks ... it's a great conversation piece.

It teaches you how to make one style of bread very well (a high hydration, country sourdough). Unlike most other bread books, there are literally photos of every stepping of the process, showing you how to fold and shape, etc. in the most complete way possible in a book format.

It then builds on that one style of bread by adding things to the same dough (so you get multigrain bread, olive bread, etc.), or by varying the ingredients without changing the process much (whole wheat bread, country rye). There's also the baguette recipe, which is a more significant variation, since it combines the leaven with a yeast-based poolish and includes several pages of shaping photos.

Then there are a few recipes for bread-like things that are completely new recipes (brioche, english muffins). But by and large, the book focuses on the one style of bread and several variations within that style, which I mention above.

Finally, the last half of the book is a cookbook of recipes that use/feature bread in various ways (mostly recipes from the cafe side of the bakery I think, as well as some that Chad makes for friends/family). I think that's a pretty cool idea, and the recipes seems great, but I haven't had the chance to use any of them yet.

Overall I think it's a great book, especially if you are starting out with higher hydration sourdough. I don't think it's the only bread book you should own though; other books (e.g. Hamelman's Bread) will have a lot more variation in bread recipes. So it's more of a compliment to other bread book(s) that you might own; but it's a great compliment and one that will event catch the eye of non-baking friends. I like owning it just because I can hold it up and say "here, you wonder why I like to bake bread so much, just look through this book and you'll understand".

Cracking book! I love the hand mixing method he explains excluding electric mixing. Lovely explanation of the process and what is happening at each stage of the development of the dough form starter through to baking. Somewhat challenging to maintain shape as free form loaves when proved in bannetons but work nicely in tins - haven't tried in dutch oven as he suggests. Very forgiving recipe wrt time of bulk and final prove. The great thing about leaven bread is the robust nature of the process. A second book of interest is Bourke street bakery book which I found a little more diverse with far more recipes. Fruit loaf from here is excellent. Sunday morning favorite. Have fun. Hope this helps.

Cheers guys for the input.

Thanks for taking the time to give such good and comprensive replies