Tartine Bread (Artisan Bread Cookbook, Best Bread Recipes, Sourdough Book) Free Pdf

ISBN: 0811870413
Title: Tartine Bread (Artisan Bread Cookbook, Best Bread Recipes, Sourdough Book) Pdf

Chad Robertson (co-owner, with his wife, Elisabeth Prueitt, of San Francisco's Tartine, Bar Tartine) brings his master Tartine Bread technique to those who may not have the chance to try the famed Bay Area loaves hot out of the oven. This "baker's guidebook" is divided into four parts: Basic Country Bread; Semolina and Whole-Wheat Breads; Baguettes and Enriched Breads; and Day-Old Bread. Robertson's basic recipe is explained in depth with numbered steps, and consists of making a natural leaven and baking in a cast-iron cooker. The author's passionate tone and tales of baking apprenticeships, along with top-notch step-by-step photos, elevate the title from mere manual to enjoyable read. The later sections include variations on the basic recipe; bread-to-use recipes for sandwiches; bruschetta; and salads and entrees made with croutons and breadcrumbs. The sophisticated and clean design, exceptional photos, and padded cover give the book a luxurious feel. (Nov.) (c) Copyright PWxyz, LLC. All rights reserved. "...the most beautiful bread book yet published..." -- The New York Times

The Tartine Way - Not all bread is created equal

"...The most beautiful bread book yet published..." – The New York Times

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 Robertson's rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day.

Only a handful of bakers have learned the bread science techniques Chad Robertson has developed: 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.

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.

If you liked Tartine All Day by Elisabeth Prueitt, Chad's partner in work and life, and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread! Additional categories for this book include:

Baking Books
Baking Recipe Books
Baking Cook Books
Bread Recipe Books

Best Book If You Want to Make Artisan Loaves Chad Robertson explains step by step how to bake the perfect loaf. Testers with no baking experience were recruited to see whether professional loaves could be baked at home. All succeeded in making loaves indistinguishable from the author's. His point is, you can do it without a commercial steam-injected oven.What do you need that you may not already have? 3 Items.1. A 3-qt cast iron casserole or combo cooker https://www.amazon.com/dp/B0009JKG9M/ref=sr_ph_1?ie=UTF8&qid=1482380697&sr=sr-1&keywords=Cast+iron+combo+cooker. I used my old LeCreset casserole.2. A couple of bannetons https://www.amazon.com/Banneton-Bread-Proofing-Basket-Beautiful/dp/B01E52S2UI/ref=sr_1_5?s=kitchen&ie=UTF8&qid=1482380774&sr=1-5&keywords=bannetons.3. And rice flour. (I am assuming you have whole wheat flour and bread flour or can buy them at your local grocery.)I followed the instructions for the basic loaf and was amazed at the results. Thick crust, tender crumb, lots of irregular holes and big ears. The author explains that if you want big ears, you must do nearly horizontal slashes.Here are my results:Yes. Follow the instructions and you can't go wrong. Chad Robertson tells you precisely what to expect when things are going right, and that's exactly what happens. Excellent instruction. Pay careful attention to the details, such as dough temp during bulk rise, and you can't go wrong. I have never baked anything before in my life. And I pulled these two loafs out of my oven this morning. I used rye to get the starter going strong. Took about two weeks for me to get it on it's feet and learn how to read what it's doing.Bread like it should be This is a fantastic book on the art of bread making. If you are looking for a bunch of bread recipes, this is not your book. The details are many and the explanations are well written. However, there recipes are not traditional looking (list of ingredients then numbered instructions). I had to write out a summary and the order of what to do and when. This led to an exceptional bread that my whole family loves. I have had loaves not spoil for two weeks or more. Another piece of advice is to cut your loaf in half about 10 to 15 minutes after it is done. On half goes in the bread drawer and the other half gets eaten almost immediately by passersby. The crust on the loaves are very thick and can be difficult to cut through at times. A serrated bread knife will get through the crust with a certain amount of effort. I may get an electric knife to help with this process. If you are contemplating on getting this book, do yourself a favor and get it. You're first loaf may not be perfect, nor the fifth loaf, but you will eventually make a loaf that is how bread should taste. Don't worry, even the less than perfect loaves are tasty.

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