Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation by Chad Robertson and Jennifer Latham

  • Make your own starter (page 52)

    from Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation Bread Book by Chad Robertson and Jennifer Latham

    • Categories: Bread & rolls, savory; How to...; Vegan
    • Ingredients: high-extraction flour
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  • Slab breads method

    • luluinphilly on March 04, 2022

      This was an involved formula with many advanced steps (overnight autolyse &poolish, young starter, scaled durum flour). The dough was wet and required finesse to be handled. That being said, the results were magical, sort of a combination of ciabatta and baguette that is perfect for soggy sandwiches, dipping in oil or flatheads, and it stayed fresh 5+ days. My only complaint is that it is fairly wasteful - the poolish formula makes more than you need, as does the scaled durum flour. I made it a second time and halved the recipe for these two elements and it was fine.

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  • ISBN 10 0399578846
  • ISBN 13 9780399578847
  • Linked ISBNs
  • Published Dec 21 2021
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Lorena Jones Books

Publishers Text

More than a decade ago, Chad Robertson's country levain recipe taught a generation of bread bakers to replicate the creamy crumb, crackly crust, and unparalleled flavor of his world-famous Tartine bread. It was the recipe that launched hundreds of thousands of sourdough starters and attracted a stream of notable understudies, from Danny Bowien of Mission Chinese to Rene Redzepi of Noma. Now Robertson has teamed up with Tartine's director of bread, Jennifer Latham, to explore how superior grain and next-level flours respond to hydration and fermentation to make great bread even better.

Bread Book showcases Robertson's and Latham's unparalleled knowledge and latest contribution to the craft and science of bread making. Experienced bakers and novices will find their primers on grain, flour, sourdough starter, leaven, and dough formulas refreshingly easy to understand and use. Thirteen singular master formulas for naturally leavened doughs--from the reengineered country bread to rustic baguettes, flatbread, rolls, buns, tortillas, pizza, rye, gluten-free loaves, and more, plus fermented pasta doughs that use discarded sourdough starter--make Bread Book the most innovative and complete manual for baking with wild yeast cultures. More than 150 stylish step-by-step and recipe photographs illustrate the master recipes and the forty-five spin-offs.



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