Abrams & Chronicle Books Tartine Bread

I am not formally trained, but I am a seasoned baker. I have made bread for years, but I have had THE WORST luck with making sourdough bread. I was on the verge of thinking there was no hope for me, until... THIS BOOK CAME ALONG!!!!! I was seriously on my last try before I labeled it as a hopeless cause.I made the best damned sourdough you could possibly imagine using the Tartine Bread book!!! Crackling crust, beautiful crumb, pronounced, but not overpowering tartness, incredible spring, bubbles throughout... I couldn't believe it! Now, I'm pretty sure I can make just about anything!!!!I have read many books on the subject, but none of them go into the depth that is required to actually teach a person how to make sourdough. The author describes each step in detail, including what to note in terms of smell, appearance, feel, etc. Detailed pictures supplement this instruction. Also, his back story detailing his journey in bread-making is truly inspiring! I really enjoyed reading it. There is something truly noble and humble about bringing bread to the masses. A fantastic read... I'd give this book a million stars if I could!

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Excellent book leading you step by step to excellent results

A great resource, well written, with lots of recipes and helpful tips.

Great recipes, not just for fresh bread but also croissants, brioche, english muffins, etc. I also particularly liked the section on uses for day-old bread. It is too complicated for beginners, however.

I longed for this cookbook for a long time!

I'm new to sourdough and heard a lot about Chad Robertson and Tartine. This book came highly recommended and was viewed as a game changer, so naturally I wanted to know what the fuss was all about. I really like the book because it combines story telling, background and history with beautiful pictures and good recipes.

Baskı ve sunum muhteşem. İçerik beklentimin üstünde.

Livre très intéressant, bien expliqué avec une recette déclinée de différentes façons. Et des recettes sympa pour faire des tartines!!!!

here you have everything. very good explained, good pictures, interesting to read, great ideas for recipe. If you like baking you must have it.

So schnörkellos und überzeugend wie der Inhalt ist auch das Layout. Und alle Rezepte sind so genau, dass ich sie mit kleinen Änderungen auch mit glutenfreiem Mehl anwenden konnte. Dank Chad Robertson kann ich wieder herrliches Brot essen.

Tartine Bread describes the process of making the country loaf bread in detail: it describes the different states of the dough (from starter to forming the bread) and what the dough should look like at each stage. Lots of photos support the description.At the end some variations of the basic bread and recipes for left-over bread are provided.This book helped me handling the extremely hydrated dough and at producing well-tasting bread, but at some points, my lacking the intuition of a baker lead to bad results.

Being essentially lazy, I seldom write an Amazon review. It feels a lot like homework, and nobody likes homework, right? Still, I occasionally discover a book or a product that so exceeds my expectations that I feel a duty to share my good fortune with my fellow consumers. Chad Robertson's "Tartine Bread" is one of those discoveries.Robertson's book contains an important ingredient that other bread books lack: detail. For example, in her book "The Italian Baker," Carol Field provides recipes for dozens of Italian breads. I have enjoyed the book, but each recipe is more of a rough guide than a detailed road map. She uses instructions such as "Make a big round shape of it [the dough] by just folding and tucking the edges under a bit." She tries to describe the state of dough development using words like "velvety" and "moist." The book contains a few line drawings but no photographs. By contrast, Robertson's book contains detailed instructions together with hundreds of photographs leaving no doubt what the developing dough should look like at each stage of the process.The photographs and Robertson's autobiographical tale make "Tartine Bread" a joy to read. Most important, the bread I've produced following Robertson's instructions has been wonderful: a cracklin' crispy crust, soft chewy crumb, faint aromas of hazelnut and chocolate (I have no idea why), and beautiful colors ranging from creamy white to almost black. I have shared this bread with just two friends so far. Both have now placed orders for the book and for the dutch oven combo that Robertson recommends.I have seen some concern that this book contains too few recipes. My advice: don't worry about it. If this book does nothing more than teach you to bake the "Basic Country Bread," it will be well worth the price.I am unsure about the propriety of criticizing a review written by another Amazon user, but I cannot resist taking E. Hanner to task for his November 10, 2010 misleading critique, "Tartine -- choose another book." Hanner finds fault in Robertson's explanation of baker's percentages, saying: "Robertson ... attempts to de-mystify bakers math so you learn to `think like a baker.' Then his representation of the recipe or formula is in my opinion very non standard and confusing." In fact, Robertson's explanation of the baker's percentage is entirely correct. (See, Harold McGee, "On Food and Cooking" (New York: Scribner, 2004), p. 527 and Michael Ruhlman, "Ratio: The Simple Codes Behind the Craft of Everyday Cooking" (New York: Scribner, 2009), p. 5.) Hanner seems unhappy that the components in a baker's percentage add up to more 100%. That, however, is why it's called a "baker's percentage" and not a "mathematician's percentage." Hanner also seems to misunderstand that the flour in the leaven is included in the percentage of leaven rather than the percentage of dough flour.Finally, Hanner expresses concern for our safety, complaining that "[t]he concept of baking in a cast iron combo cooker is in my opinion, an accident waiting to happen." Even the most humble home cook handles hot pans regularly. We're not children, for crying out loud.Hanner claims that his critique is not mean spirited, but it's hard to believe anything else. Robertson has written a wonderful book that succeeds (where other bread books have failed) in providing a detailed, illustrated path to better bread building.