Reddit reviews Tartine Bread (Artisan Bread Cookbook, Best Bread Recipes, Sourdough Book)
We found 44 Reddit comments about Tartine Bread (Artisan Bread Cookbook, Best Bread Recipes, Sourdough Book). Here are the top ones, ranked by their Reddit score.
Chronicle Books CA
i use the Tartine country-loaf recipe. https://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413/ref=pd_lpo_sbs_14_img_0?_encoding=UTF8&psc=1&refRID=YXAYK1048K6F72877BPC
I wouldn't say it's an exaggeration to call it life changing. Has completely ruined me on store bought bread, and it's changed the way I eat, and spend my time, and probably has helped with mental health too (it can be really meditative)
These are the two books that got me going.
https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X
https://www.amazon.com/gp/aw/d/0811870413/ref=mp_s_a_1_1?ie=UTF8&qid=1480822865&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=tartine+bread
> The tartine method?
Dude who runs a San Francisco bakery wrote a book about high-hydration sourdough baked at home in a dutch oven, came out in 2010 and changed the game.
Read this blog post for one guys perspective: http://www.breadwerx.com/embarrassing-problem-tartine-envy/
If you are really interested in baking bread I would suggest getting the starting Bread book and the cast iron pan it recommends in it. The bread really isn't a ton of work, tastes great and is much better than anything you can make in a bread machine.
https://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413
So this isn't exactly in line with what you're thinking... but by far my favorite use of my dutch oven has been making bread. Tartine Bread is a fantastic book that teaches how to make some of the best sourdough bread I've ever had and it very much hinges on using a dutch oven.
I'm not sure I would exactly call it a cookbook as it really only tells you how to make one thing... but that one thing is incredible.
If you want to dive deep into irl breadmaking check out the Tartine recipe book!
http://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413
:)
not sure how much I can help...
I've "captured" several starters over the years. I use the pineapple juice and rye flour method described here: https://breadtopia.com/make-your-own-sourdough-starter/ (see the rather long essay linked from that page for a truly in-depth analysis of the process). I really enjoy the result from a whole-grain coarse rye flour I get from a local specialty supplier, but i've had success with normal grocery store rye as well. After about 3 or 4 days of reliable activity, I transition off juice to plain water and a 50/50 white/whole wheat flour "spiked" with a little of the left-over rye.
Once I have a healthy starter, I use the Tartine recipe/process from the Tartine Bread book, but since we don't eat so much bread (only two of us) I usually do a 500g half recipe for a single loaf.
Good luck!!
edit: forgot to mention, i don't really put much stock in the "float" test... I typically just look for lots of bubbles. I also keep my starter in glass or clear plastic which aids in checking for healthy bubbles
It is the basic country white from Tartine Bread. He uses the recommended cast iron combo cooker and scores it exactly as the recipe describes.
You can read the recipe here or buy the book.
Hey there! Sorry, I thought the Tartine reference was a clue. Got the recipe from various websites that reference this book: https://amzn.com/0811870413 It's the Country Bread recipe.
Two great books about baking bread are The Bread Baker's Apprentice and Tartine Bread. Both will teach you how bread baking works, as well as giving you recipes for many great breads. I much prefer baking bread like this, rather than using a bread maker. Hope that helps.
This and this are both really good and contemporary resources for breads, if you're interested. River Cottage has some youtube stuff as well (there was a show).
There's a simpler take on techniques used by Chad Robertson in his book, Tartine Bread.
I have a cookbook obsession, I have roughly 500 that are somewhat organized so I feel like I can be of great use here. I will break it down by type to make it easier.
Bibles
Bread
Caramels/Candys/Ice Cream
Jack of all trades
Pastry/Pies
Textbooks
I'm sure I am leaving out a bunch of great ones but if I had to suggest just 1 to anyone it would DEFINITELY be The Art of French Pastry. Best for somebody who has done basics already and looking to try a little more. Even as a professional baker I find myself coming back and just reading the little spots like how he burned himself on his caramel. Great, great book!
I'd also rec the tartine bread book for an accessible breakdown of artisan bread making.
https://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413&ved=2ahUKEwiy5bCjvdnlAhWLTt8KHakwBOwQFjAYegQIBhAB&usg=AOvVaw1-z1rbDRgeDoyD_80ryUCg&cshid=1573177113215
I suggest making bread from this book
https://www.amazon.ca/Tartine-Bread-Chad-Robertson/dp/0811870413
https://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413
This book was my gospel when I first got into baking sourdough. After going through months of online research I thought I had a decent idea how to go about it all. This book has all of that info. Watch any video with Chad Robertson on YouTube also.
Has an incredible bakery in San Fran and went about figuring out how a home baker could make bakery quality breads. Use a Dutch oven.
Feel free to message me for more tips.
I haven't baked it yet (just jumping into sourdough), but Tartine Bread by Chad Robertson has a walnut sourdough loaf that you could add some cranberries to.
Huh. I linked the article without looking closely at the recipe - mine was Tartine book 2 recipe. Used whole milk. Sorry, was on my phone.
Thanks! I followed the Basic Country Bread recipe from the Tartine Bread book. Here are the totals for the ingredients:
The recipe makes two loafs, so for my first time I halved everything to just make the one loaf.
Tartine Bread has beautiful pictures
when you say "the book" .. what book are you talking about? (i'm a complete noob here)
edit: this? http://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413/ref=pd_bxgy_b_img_y/180-9649235-7866248
Is that the Tartine bakery of the Tartine Bread cookbooks? If so -- super cool!
I'm also there with the monkey boots and Indy boot. Monkey boots just seem like high tops to me a lot of the time.
The Bread Baker's Apprentice by Peter Reinhart is my number one recommendation for bread. Im also a big fan of Tartine Bread by Chad Robertson. His first book, Tartine is also great btw. I would skip out on Tartine Book No.3 though which seems to have too many errors for my liking. Flour Water Salt Yeast by Ken Forkish is also one of the better bread baking books out there.
For general baking, im a big fan of Bouchon Bakery. And one book that will surely help you improve as a baker and I highly recommend you cook through is The Art of French Pastry by Jacquy Pfeiffer. Its like a pastry arts class in a book. I am actually cooking my way through this. If you have a serious sweet tooth, Momofoku Milk Bar by Christina Tosi will probably be what you're looking for. And as someone else recommended, the Baked books are all great.
For cakes, it has to be The Cake Bible by Rose Levy Bernanbaum. This is probably the best cake book of all time. I would supplement this with Toba Garrett's Professional Cake Decorating book.
For pies, my favorites are Four and Twenty Blackbirds and Hoosier Mama. One that I haven't tried but am planning to buy is First Prize Pies. If the book lives up to their reputation, it should be an excellent book.
For plated, more ambitious desserts, I like Payard Desserts. I refer to this when I want to impress company.
Baking is a learning process. I’ve selected a list of a good references:
Getting started
https://www.instructables.com/class/Bread-Class/
My favorite books
https://www.amazon.com/Passion-Bread-Lessons-Master-Baker/dp/031620062X
https://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413/ref=pd_lpo_sbs_14_img_0?_encoding=UTF8&psc=1&refRID=D3W0A522YN0Z49Y37CR2
https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X/ref=pd_bxgy_14_img_2/132-2200314-5814741?_encoding=UTF8&pd_rd_i=160774273X&pd_rd_r=d2b81337-6b5d-11e9-9f49-5707d913d0fd&pd_rd_w=aXXDJ&pd_rd_wg=GprXQ&pf_rd_p=a2006322-0bc0-4db9-a08e-d168c18ce6f0&pf_rd_r=AKFEA35FM58RZV98V93X&psc=1&refRID=AKFEA35FM58RZV98V93X
Good and reliable websites
https://blog.kingarthurflour.com/
https://www.theperfectloaf.com/
Enjoy!
I've been baking bread semi-regularly for about a year now with just my sourdough starter or yeast, flour, water, & salt. It does take several steps over 24-36 hours, but it's really super simple once you get it down, only uses one large bowl & then a small bit of counter space to actually form the loaf. The method I mostly follow now is from the Tartine Bread book, which really helps you make amazing bread.
At first, I don't think it sounds that simple to most people, but just throwing it out there as a suggestion because it's totally worth it to me to plan bread baking in my schedule, it's cheap, & could easily be done in a college suite.
Made Asian pork belly according to the recipe here:
http://www.amazon.com/dp/006223238X/ref=cm_sw_r_tw_awdo_WSRKwb1W675QH
Made the Bahn Mi sandwich using the recipe from Tartine Bread:
http://www.amazon.com/dp/0811870413/ref=cm_sw_r_tw_awdo_HVRKwb1SNPR4R
It was out of this world. So good, that we're doing a repeat of the braise today but with beef brisket instead of pork belly.
If you're interested you should check out the first Tartine Bread book. That's where I learned how to do this. All of his books are tops!
http://www.amazon.co.uk/Tartine-Bread-Chad-Robertson/dp/0811870413
http://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413
There's a really simple sourdough bread recipe. It's by no means the best, but it's really simple.
300 grams flour
200 grams water
100 grams sourdough starter
12 grams salt
Mix, then knead until it passes a windowpane test (look it up on youtube for a good description of this. In short: Take a small piece of the dough, and gently stretch it. The dough is done when it forms a windowpane that's translucent without tearing.)
Put the dough in a covered bowl in a warmish place, come back in 60-90 minutes and knead the dough for 30-60 seconds. A lot of recipe's say "deflate" the dough, but the idea shouldn't be to degas the dough but rather redistribute the yeast in the dough. Put it back in the bowl, covered, and back in the warmer area. After another 60-90 minutes take the dough out of the bowl and shape it. Let it proof for 90 minutes, then bake at 500 for 15 minutes, then another 25 at 425.
This is just about the simplest recipe I've used. At higher hydration you stop kneading and start with stretch and folds. If you're really interested in more on baking stop by /r/breadit, or check out Peter Reinhard's "Bread Baker's Apprentice" ( AMAZON) or Chad Robinson's "Tartine Bread" ( AMAZON)
This is the basic Country Loaf recipe from the Tartine Bread book, my second dutch oven bake and my first Tartine bread (the other was from Flour, Water, Salt, Yeast).
This is a 75% hydration dough so it is pretty soft. I used my sourdough starter which I've had for many years.
The basic formula is 900g white flour (I used bread flour), 100g whole wheat, 750g water, 200g starter (100% hydration), 20g salt.
The dough got a full 40 minute autolyse; I really liked the feel of this dough, although being so slack it was a bit tricky to shape without over handling. I did a final proof for 12 hours in the fridge. Baked each loaf separately as I don't yet have two dutch ovens.
They're still cooling so I don't have a crumb shot yet. I'll try and add one as soon as I slice into them.
EDIT: Crumb shot now added.
http://www.amazon.com/Bernard-Claytons-Complete-Book-Breads/dp/0743287096/ref=sr_1_20?s=books&ie=UTF8&qid=1418611234&sr=1-20&keywords=Bread
http://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413/ref=sr_1_8?s=books&ie=UTF8&qid=1418611228&sr=1-8&keywords=Bread
For the dough? I used the method in Tartine Bread which produces about a 75% hydration dough, although I increased it to closer to 80%.
The one from tartine book 1
Tartine Bread https://www.amazon.co.uk/dp/0811870413/ref=cm_sw_r_cp_apa_WuP8ybM7QCX15
I recommend Flour, Water, Salt, Yeast by Ken Forkish and Tartine Bread by Chad Robertson. Both books have good info into bread science and have good (but large) recipes.
I bake my own bread, sometimes using stuff out of this book.
Wild yeast, stone-milled whole-wheat, etc. It's worth it if you have the time.
Get the book!
I use the bread dough recipe from Chad Robertson's Tartine
the real BIFL answer: http://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413
I bake twenty of them a day, each scaled at just over 900 grams, or approximately 2 lbs. Their all baked in a wood fired oven, so they turn out unlike any bread I've ever made. The darkness in the crust isn't actually as dramatic as that photo might lead you to believe, chalk it up to my phone camera being overly dramatic. Still, it is a very dark bake. The owner of the restaurant is very fond of Tartine's bread, so I've had to tailor the bread I make to be more in line with that.
Here is the mobile version of your link
yeah, it's higher hydration alright. basically I'm using recipes from this book. the levain acts like the mature starter and also helps to inhibit the sour flavors since yeast grows much faster than the other bacterias present.
The recipe is a ~30 page explanation of the techniques in the book Tartine Bread. It would be pretty lengthly to type up. This bread takes about 24 hours to make, more if you ferment in the fridge. If you want the ingredients though, I can type that up for you.