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Tartine Bread

4.34  ·  Rating details ·  4,536 ratings  ·  168 reviews
For the home or professional bread-maker, this is the book of the season. It comes from a man many consider to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco, a city that knows its bread. To Chad, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. ...more
Kindle Edition, 306 pages
Published October 29th 2013 by Chronicle Books LLC (first published September 29th 2010)
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 ·  4,536 ratings  ·  168 reviews

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Jul 30, 2012 rated it it was amazing  ·  review of another edition
Shelves: food-and-wine
I have a LOT of bread books. This is the best. Not because it has hundreds of different recipes and fancy rolls and pastries- it doesn't. Not because it has breads from round the world- it doesn't. What it DOES have is the best sourdough bread you have ever tasted, with the simplest and most foolproof method ever. This bread beats anything you will buy, it has flavour, texture, colour and it keeps. The best toast in the known and unknown universes, and the recipe can be adjusted to your own ...more
Steve Turtell
Dec 13, 2013 rated it did not like it  ·  review of another edition
The book is gorgeous but inadequate. The instructions are not clear and Robertson seems more interested in his image as a too-cool-for-you surfer dude baker than in creating a book that is what it should be: a fool-proof method for baking great bread at home. If that's what you want, I'd advise buying Jim Lahey's My Bread or Thomas Keller's Bouchon Bakery, both of which I've used with zero problems ever--and Keller also gives expert foolproof instructions for making your own starter, so it's not ...more
Jul 24, 2010 rated it really liked it  ·  review of another edition
Shelves: cookbooks
What this book is: a compilation of recipes from Tartine Bakery.
What it is not: a comprehensive bread baking book.

There really are only a few bread recipes in here, and the author goes into great, and I mean GREAT, lengthy detail about his breads, his philosophy, and how to make them. So, if you are not into creating and nursing sourdough starters, or don't need 20 pages of instructions to teach you how to make an artisan loaf of Tartine bread, this is not the book for you. There are plenty of
Jan 15, 2018 rated it liked it  ·  review of another edition
Shelves: non-fic, how-to
5 stars for the 10 pages of directions on how to make a perfect loaf - because I pretty much was able to make a perfect loaf.

I am also looking forward to potentially tackling english muffins and croissants!

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.

But, man! I made some GOOD LOAVES from Robertson's meticulous directions.
Oct 29, 2019 rated it it was amazing  ·  review of another edition
Shelves: 2019
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 ...more
Lauren Kelly
Dec 19, 2016 rated it it was amazing  ·  review of another edition
Shelves: non-fiction
I got this book (along with some yeast, a bowl, and bread turning tool) as a gift for my wedding two years ago. I always wanted to make bread, but felt daunted by the task.

Then my good friend started making bread using the sourdough natural starter method (no yeast packets!) and I watched Michael Pollan's 4 part series on Netflix called "Cooked," of which one episode is dedicated to bread. I became motivated to make my own bread (finally) and this book called to me from the shelf.

Aside from
Really spent a long time with this one. I don't mean to be too big of a hater, because I did learn a lot from this book, but unless you are the world's most dedicated home baker, you're still going to find this process a bit arduous. The good: really sold me on the benefits of growing your own starter. The bad: kind of fussy, prissy process to getting to the end goal (especially *after* trying and succeeding with a no-kneed, Lahey-approved method).

On the plus side, the bread-based recipes
Jodie Esler
Jan 01, 2018 rated it it was amazing  ·  review of another edition
Bread glorious bread

Excellent book with really great, easily to understand information.
Im definitely going to try some of the techniques and hope to get some real improvements in my results.
Apr 22, 2018 rated it liked it  ·  review of another edition
Had this book for a few years, but I just couldn't get myself to read it. I took the plunge this weekend.

Interesting book if you are into biographies. This is more of a story of how Robertson became a famous Tartine baker (and surfer) than a recipe book - if you browse through you'll struggle to see the basic recipe in the midst of it all.

The process of describing how to make sourdough is long and overly complicated for a beginner and I'm speaking from experience, because I did not go into this
Mar 13, 2012 rated it it was amazing  ·  review of another edition
Shelves: food-cooking
This is a beautiful book and a fabulous method for making the best bread you have ever tasted. Certainly better than you can buy in the grocery store. It'll take time and practice, but the result is amazing.

Chad's descriptions make this possible. He lays out all the steps and describes well how the starter and dough should look and smell at every stage. I've made dozens of loaves over the last year and while I'm still not perfectly consistent, the bread is almost always superb.

But be warned.
Jan 18, 2011 rated it it was amazing  ·  review of another edition
Shelves: cookbook, favorites
Gorgeous, gorgeous book. If you are a real bread lover, the kind of bread where you hunker in to chomp the crust and then chew the inner goodness--not that that supposed bread stuff that dissolves in water and smell like chemicals, well then this bread book is for you. The process may take a bit of coordinating at first, but when you have it down, you will be able to make the kind of bread people fly across the country to certain bakeries for.
Jan 09, 2020 rated it liked it  ·  review of another edition
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.

But if you've read the whole book to the last page and all you want is to roll up your sleeves and make bread RIGHT NOW, then this book is a true nightmare to follow. I had to flip around 30 pages back and forth for a whole hour to reduce some resemblance of a recipe from it into
Apr 25, 2017 rated it liked it  ·  review of another edition
Yep. I read a cookbook. Just as riveting as the gardening books I've read.
Dec 06, 2017 rated it it was amazing  ·  review of another edition
How can I not give this book 5 stars? Of course I haven't tried every recipe in this book, but I have been baking out of it since June. My bread has improved considerably.
Christopher Bunn
This is, hands-down, the best book I've ever read on baking bread. Clear, concise information. Beautifully written with how Robertson interweaves his life and baking journey. Fantastic photographs. Good recipes.

I'm a total foodie, constantly hunting down interesting recipes. This is partially due to the fact that I live on a farm and that we have a commercial farm bakery where we bake tons of pies each week with the produce we grow. It's also due to the fact that cooking and baking are pure
May 18, 2015 rated it it was amazing  ·  review of another edition
I went to the bookstore to get some kind of bread cookbook. I found the Tartine Bread book a little daunting when I'd leafed through it before, but I bought it anyway because it was basically the only one they had. It turns out it's really straightforward and practical. The first loaf I baked was great, every one since has been better. The recipe is precise, but mostly of the text is devoted to how to adjust it based on your environmental and time constraints. It's perfect.

I've only really read
Carter Ashby
Apr 30, 2013 rated it it was amazing  ·  review of another edition
Shelves: reading-contest
Part recipe book, part memoir of a bread maker's search for a loaf with an "old soul," this book is a must have for any bread enthusiast, whether you're just starting out or have been at it a while. I enjoyed the romance of Robertson's bread making journey, which got me pumped to make my first loaf using the basic country loaf recipe. The photographs are both artistic and thoroughly useful. If you follow the method you'll turn out, as I did, a high risen, crusty loaf that makes that gorgeous ...more
Apr 10, 2018 rated it it was amazing  ·  review of another edition
There is something deeply satisfying about pulling a loaf of bread from the oven... No matter how many times you do it.
I approached bread-baking with the same fear and intimidation of being asked to perform brain-surgery...
This book opens you to the world of bread-baking, and all its magic, romance and science... Take it on. It's actually not near as intimidating as you may fear. And before you know it, you're pulling Instagram-begging loafs from the oven.

My bread-making is still far from
May 26, 2016 rated it it was amazing  ·  review of another edition
Shelves: food
Inspiration and simplicity, with great writing from the baker. Very much appreciate the focus on one basic dough described in careful detail (natural leavened country loaf, then similarly for poolish+leaven baguette, and then brioche/croissant/etc in reference to those two), and while directed at the home baker there is plenty of reminiscing to the practicalities of schedule from when he was starting the bakery. The final third is a nicely detailed cookbook with the focus of "Day Old Bread" ...more
Dec 10, 2010 rated it really liked it  ·  review of another edition
Shelves: cookbooks, bread
I have started my starter, am feeding it every day now to make my eventual leaven: words I never imagined I'd say.

Instructions for every step of the way, from creating a starter to baking a loaf, are clear and well illustrated. I already understand new things! I love the romantic science (chemistry, magic) of bread-baking. The photographs are not only beautiful, they are really useful and revealing. The documentation of steps to make the Basic Country Bread is key to seeing how the dough
Nov 23, 2017 rated it it was amazing  ·  review of another edition
Shelves: food
This book is broken into three main parts:
1) A detailed guide for a basic sourdough bread.
2) Recipes for different types of bread (whole wheat, rye, olive, baguettes, etc). These are mostly variations on the basic loaf.
3) Recipes for using any bread you bake (pizzas, sandwiches, pan con tomate, bruscetta).

So far I have made the basic loaf a handful of times and part 1 is worth the price of admission. I expect I'll use many of the other types of bread in part 2, too. I like the idea of including
Nov 18, 2014 rated it it was amazing  ·  review of another edition
I give this five stars as I was able to successfully bake loaves of naturally leavened bread that looked as good as any in the book's photos by following the guidance given within this wonderful book. If you are willing to read the detailed instructions and perhaps have baked traditional yeast bread before, you too could make the best bread rivaling any bakery anywhere! The basic country bread recipe is adaptable to adding combinations of ingredients like olive/lemon/hazelnut one time and flax ...more
Andy Dremeaux
The actual recipes are excellent, but using this book as a resource is a nightmare. Every step of the every recipe is filled with paragraphs of expose and thoughts and notes. It's like he combined the intro/notes with the actual recipe. It's good info, but when you're just attempting to make a bread the third or fourth time, actually finding the steps and ingredients while ignoring the superfluous stuff is torture. The core sourdough recipe takes over 30 pages!
Zomick's  Bakery
Nov 04, 2014 rated it really liked it  ·  review of another edition
An interesting book for every bread-maker, whether it is a professional one or baking their own bread. For me I can say that it changed my life and probably effected the lives of my customers at Zomick's... in a positive way, that is. So many bread recipes with so many different tastes and techniques. If you are baker or own a bake shop, don't miss this excellent book.
The method is good, but I think the instructions in The Bouchon Bakery Cookbook are better. I will revisit this again when I have more experience. It's a beautiful cookbook with gorgeous photos and some excellent recipes for using leftover bread. I do recommend it, if for no other reason that inspiration.
Oct 17, 2012 rated it liked it  ·  review of another edition
Shelves: food
Based on SF baking conditions. M says even all the testers for this book must have been based in SF as there are no tips for making your baking environment COOLER, only warmer.
Apr 22, 2018 rated it it was amazing  ·  review of another edition
Shelves: nonfiction, howto, food
Let me start by saying that I now make some of the best bread I've ever had, thanks to this book. This book was a perfect gateway into how to make a great loaf.

I bought this on a whim after reading the Air section in Cooked by Michael Pollen. Pollen made the point that sourdough bread from flour that contains the whole grain kernel is much healthier and tastier than other breads because the fermentation process breaks down the kernel into all kinds of things that are great for you. It's not
Sep 04, 2017 rated it it was amazing  ·  review of another edition
as a hobby baker, I was delighted to get this wonderful book from my wife.
I have heard of the legendary Tartine and have sampled the wares that some of my co workers have brought to office pot lucks.
Looking through the book I was immediately daunted, some of the techniques used are not what I have used before and the very wet dough used looks very difficult to master.
The book is filled with not just written instruction but also a lot of very useful photo's of the process and hammers home that
I've been a bread baker for a long time. In the past few years I've become a student of sourdough and "natural" levins. I enjoy reading cookbooks cover to cover and for the bread baker, this is full of technique and how to more than recipes. There are plenty of recipes, but what I really appreciate is the way Robertson gives his basic french bread technique with several pages of detailed notes as to how to make it the perfect loaf, then gives numerous additional options using that basic recipe ...more
Mar 05, 2020 rated it really liked it  ·  review of another edition
How I came about this book was very interesting to me. One day I was sitting looking though YouTube and I came across an Irish man who was showing how to make sourdough bread. I watched it. Then I watched it again. Over the course of about three days I have, and this is no joke, watched it over 20 times. This video is 16 minutes long. For some reason that I cant explain, I had this need to make bread. It really doesnt feel like a desire as much as having the need to do it.The real only ...more
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