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.
