Tartine Bread: (Artisan Bread Cookbook, Best Bread Recipes, Sourdough Book)

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Before you start browsing this list keep in mind one thing: Reading Can Seriously Damage Your Ignorance 🙂 About 30 minutes before baking, place a Dutch oven or lidded cast-iron pot in the oven and heat it to 500 degrees. Dust tops of dough, still in their baskets, with whole-wheat/rice-flour mixture. Very carefully remove heated pot from oven and gently turn 1 loaf into pan seam-side down. Use a lame (a baker’s blade) or razor blade to score the top of the bread a few times to allow for expansion, cover and transfer to oven. Reduce temperature to 450 degrees and cook for 20 minutes. Carefully remove lid (steam may release) and cook for 20 more minutes or until crust is a rich, golden brown color. This book has already been released in its 15th edition and it should tell you something about the classics it has become. The book takes into consideration that most of his readers are beginners bakers and therefore does not require any exotic ingredients so that all recipes can be made in the home kitchen without the hassle of trying to hunt down special flours etc.

Tartine Bread (豆瓣) - 豆瓣读书 Tartine Bread (豆瓣) - 豆瓣读书

However amazing, I still fear that if you come to this book without any basic knowledge, it might overwhelm you. Therefore, I would recommend watching a series of YouTube videos introducing you to sourdough, such as Baker Bettie’s ( https://bakerbettie.com/understanding...), and then try Robertson’s. If photographs/words don’t really work for you, another blogger/YouTuber, The Regular Chef, has filmed this very same recipe, showing you all the steps clearly ( https://theregularchef.com/basic-sour...).

Dust rounds with whole-wheat flour. Use a dough scraper to flip them over onto a work surface so floured sides are facing down. Take one round, and starting at the side closest to you, pull the bottom 2 corners of the dough down toward you, then fold them up into the middle third of the dough. Repeat this action on the right and left sides, pulling the edges out and folding them in over the center. Finally, lift the top corners up and fold down over previous folds. (Imagine folding a piece of paper in on itself from all 4 sides.) Roll dough over so the folded side becomes the bottom of the loaf. Shape into a smooth, taut ball. Repeat with other round. Mix these ingredients well in a small bowl, cover with plastic wrap, and leave out overnight. The Dough Chad's descriptions make this possible. He lays out all the steps and describes well how the starter and dough should look and smell at every stage. I've made dozens of loaves over the last year and while I'm still not perfectly consistent, the bread is almost always superb. Each recipe has quite a few options and there is also a list of ingredients (sometimes unconventional) and where you can get them. The book is beautiful and accompanied by high-quality photographs. A must-read book for lovers of healthy bread!

Tartine Bread: (Artisan Bread Cookbook, Best Bread Recipes

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. The secret to Tartine bread’s popularity, say readers of the book, is… yep, the chemistry. The starter used for most sourdough bread is made differently when creating Tartine sourdough. After getting comfortable with the technique I started playing around with ratios and baking times, and this combo is giving me my current take on an ideal loafImportant to mention these books are very difficult to come by so if you have a chance to buy them do so. I will have photographs of these books as their titles are similar and the photos will make it easier to know what to look for. Transfer dough to a work surface and dust top with flour. Use a dough scraper to cut dough into 2 equal pieces and flip them over so floured sides are face down. Fold the cut side of each piece up onto itself so the flour on the surface remains entirely on the outside of the loaf; this will become the crust. Work dough into taut rounds. Place the dough rounds on a work surface, cover with a towel, and let rest 30 minutes.