Books: Chad Robertson {tartine book no. 3}

September 16, 2014



Tartine Book No. 3: Modern Ancient Classic Whole
by Chad Robertson
(Chronicle Books)
is a must own for bakers
hungering for the perfect loaf.

Personally, I have been baking naturally leavened
bread since 1992 when a friend introduced me to
'old fashioned' sourdough which from start to finish
takes several days but is well worth the wait.



Robertson is co-owner of San Francisco's renowned Tartine Bakery.

What makes Robertson's latest book unique?



Tartine Book No. 3: Modern Ancient Classic Whole

"It is, in some sense, a journey backward,
an attempt to recapture the flavors of
ancient grains, to rejoin our nascent
age of invention."
(Chad Robertson)



Croquant d'Amandes

What sets San Francisco based Tartine's bread apart? 



Tartine doughs are made with the best quality
organic, biodynamic, freshly milled grains
with ample hydration, slow and gentle mixing,
and long rising time using a natural leaven.

"Thinking more from a chef's perspective than that of
a traditional bread baker, I find myself drawn to the
artistry of blending and layering flavors and less
to the dogma of using only one variety of grain
to make my bread, just as wine makers ferment
different grapes together to make compelling wines,
or baristas combine coffee beans to achieve espresso
with complementary distinctions of flavor in a single pull."
(Chad Robertson)



If you never considered bread making to be artful
or elegant, do yourself a favor and google 'Tartine.'
I have yet to sample yum from Tartine, but if it's anything
like that from Poilane in Paris, come to mama.



Basic Country Bread

Tartine Book No. 3: Modern Ancient Classic Whole
is a hefty hunk of lovely that
intimidated for maybe 5 seconds
before shifting me into
inspired and empowered mode.


Have a favorite hearty bread or bakery?

Peace to you right where you are.



Click for a list of beautiful design books to inspire.


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6 comments

  1. Have been to Tartine Bakery and Cafe. A quaint spot and scrumptious! Bravo to you and your bread making skills. There's something wonderful about breaking bread with family and friends. Lovely post!
    Judy G.

    ReplyDelete
    Replies
    1. thanks, judy. lucky you! can't wait to visit tartine someday.

      Delete
  2. Nothing like fresh baked bread especially when you are on a diet like myself you crave it all the time!!

    ReplyDelete
  3. This looks amazing to me. My family and I have experienced some health problems over the last few years that have forced me to find sources for probiotic foods which includes sourdough bread. I am still doing some research on the health benefits of sour dough bread, but I can am excited about he possibilities. What a lovely looking book!
    Paula

    ReplyDelete
    Replies
    1. chad robertson's wife and partner is gluten sensitive so i know they are both working on that front. i have been experimenting with my sourdough. it seems to be easier to digest when fermenting times are slow and long. and it would appear at least for me, who is gluten sensitive, to be a way to enjoy bread without cramping and GI yada yada.

      Delete

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