Tartine Bread

Tartine Bread

Chad Robertson

Language: English

Pages: 304

ISBN: 0811870413

Format: PDF / Kindle (mobi) / ePub


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. He 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. A hundred photographs from years of testing, teaching, and recipe development provide step-by-step inspiration, while additional recipes provide inspiration for using up every delicious morsel.

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can cover the pan with a secure lid to seal. 3) Dust the surface of one of the loaves in the basket or bowl with rice flour. When the oven reaches 500°F, put on the kitchen mitts and carefully pull the heated shallow pan out of the oven and place it on top of the stove. Leave the other pan, or lid, in the oven. Please exercise extreme caution when handling the cooker. The pans are 500°F and will cause severe burns if your hands are not protected. Carefully inverting the basket or bowl, turn

combo cooker does. Once the oven spring has been achieved and the crust is starting to set, you vent the steam by removing the cooker lid to allow the formation of the crust and its gradual but thorough caramelization. When the crust is well colored and the loaf sounds hollow when tapped on the bottom, the bread is done. The interior temperature of the loaf will read 212°F. The loaf will have a lightness in the hand, indicating that the right amount of water has been cooked out of it. Bread

good, spend time with my family, and then put in a solid day of work among friends.” VARIATIONS ON BASIC COUNTRY BREAD I worked alone for a decade, chopping wood daily, firing the oven, and mixing doughs by hand. Early on, it became clear that I could not maintain the quality I wanted mixing multiple doughs with each one fermenting at different paces while I handled the demands of a one-man bakeshop. If I wanted to maintain consistency, I had to simplify things. So I mixed one large dough

study in extremes—and I was much closer to finding the loaf with an old soul. The loaves that Daniel had baked for his father held strong in my mind. I had not seen bread like that anywhere before. Speeding west across France in his Peugeot turbo wagon filled with bread, he told me about a lone baker in a small village near the coast who made the same bread he had just made for his father. The bakery was a one-room shop in the Mèdoc with a wood-fired oven and plank shelving on the wall for

large white onion, chopped 1 pound ground beef with at least 20 percent fat 1 pound ground pork 4 large eggs 1 cup whole milk 1 cup grated Romano cheese 1/4 cup dry red wine 2 cups Bread Crumbs (page 193), made from day-old Basic Country Bread or Baguette 1 bunch flat leaf parsley, stems removed and leaves chopped 11/2 teaspoons salt 1/2 teaspoon pepper 1/4 teaspoon red pepper flakes TOMATO SAUCE 3 cloves garlic, chopped Two 16-ounce cans chopped tomatoes 1 loaf Basic Country

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