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

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The secret to Tartine bread’s popularity, say readers of the book, is… yep, the chemistry. The starter used for most sourdough bread is made differently when creating Tartine sourdough. 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. Each recipe has quite a few options and there is also a list of ingredients (sometimes unconventional) and where you can get them. The book is beautiful and accompanied by high-quality photographs. A must-read book for lovers of healthy bread! Had this book for a few years, but I just couldn't get myself to read it. I took the plunge this weekend. Only a handful of bakers have learned the bread science techniques Chad Robertson has 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.

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

My name is Amit and I've been a baker for over 20 years. I started working at my father's bakery when I was 9 years old. Giving instructions for sourdough in narrative form is asking a lot from readers, and the process is sometimes a little vague, assuming a knowledge that amateur sourdough bakers do not have. I mean, of course, it's a pretentious book. But I think it has earned the right to be. I learned a lot (am learning) and I am glad to use this book as a reference and have a single method to follow. Otherwise I'd get bogged down in the conflicting and varying instructions out there. Special and Decorative Breads by Roland Bilheus, Alain Escoffier, Daniel Herve, Jean-Marie Pouradier – there are a few books in this series.As with any skill, there are mistakes you’ll want to avoid. Here are a few common errors in bread making: This book provides the theory and science behind bread baking in depth, topics such as hydration ratios, protein content in various proofing temperatures, retardation, and bread flours are covered in detail. It also reveals entertaining stories of bread bakers throughout the country. The book is intended for anyone who cares about what he/she puts in his mouth. It is fascinating and frightening at the same time. It opens with a kind of manifesto about the history of British mass-produced bread (scary!) and goes on to argue about why you should make bread at home as he shares recipes, techniques, and advice for making healthy bread. If you want to understand the whole chemistry, the ins-and-outs of sourdough bread-baking from Tartine's perspective and with its history weaved in, then it's a beautiful, lengthy, well-illustrated read for that purpose. Here we review the latest bread makers, stand mixers, ovens and other must-have baking tools for your kitchen.

Tartine Bread - Kindle edition by Robertson, Chad, Eric Tartine Bread - Kindle edition by Robertson, Chad, Eric

We also post our favorite tasty recipes and step-by-step guides for everything from sourdough bagels to French croissants; brioche donuts to banana bread. This book serves as an encyclopedia for everything related to bread: from the history of bread development in different cultures and countries to the science behind bread, production processes, machines, various types of flours, recipes and more. The book takes into consideration that most of his readers are beginners bakers and therefore does not require any exotic ingredients so that all recipes can be made in the home kitchen without the hassle of trying to hunt down special flours etc. I make a delicious Italian lemon oil cake with my discard. I've learned to only add 30 gr flour and water to my 1 TBS of leftover. Let sit for a few hours then store in refer up to a week. 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...).Queue finding everything about how to create a ‘starter’, the joy when it becomes active (and of naming it - Tamagotchi), and finally trying to bake a loaf, which came out not bad at all. When I got to Chad Robertson’s book, I’d already learnt quite a bit and I think that helped a lot. The author followed ancient practices for baking bread and adapted them to our current days. He makes very good combinations of ingredients such as fruits, nuts, olives, raisins and more in the bread so if you like these types of bread that’s definitely a bonus. At the end of the day, when you are about to make a choice, the bigger the selection the harder the choice. All these books are filled with techniques, theories, recipes, and beautiful promising illustrations. It can be overwhelming.

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

Opening the oven during baking: This will release the heat and result in a soft crust and unrisen bread. I'm not really going to read this entire book. It's basically designed as a coffee table book replete with beautiful pictures of details of bread-making. Robertson tells a bit about his history in baking, but without sufficient detail or drama to be really interesting. Then there are recipes. But the thing about learning to cook in the youtube era is this: a good book can't possibly compete with a halfway decent video, when one's hope is to learn new techniques. I learned to make a decent Tartine-style round loaf from "The Regular Chef," who credits and promotes this book: 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. Transfer dough to a work surface and dust top with flour. Use a dough scraper to cut dough into 2 equal pieces and flip them over so floured sides are face down. Fold the cut side of each piece up onto itself so the flour on the surface remains entirely on the outside of the loaf; this will become the crust. Work dough into taut rounds. Place the dough rounds on a work surface, cover with a towel, and let rest 30 minutes. 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 LOLI 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. 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.