Tartine Bread by Chad Robertson

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • White gazpacho

    • fprincess on July 19, 2011

      This is wonderful. The combination of the white gazpacho made from the almonds and flavored with garlic (use good quality stale bread as you can really taste the bread in the soup), with the red gazpacho garnish, is very elegant and absolutely delicious! http://tartinestotikis.wordpress.com/2013/08/22/more-chilled-soups/

  • Le tourin

    • fprincess on July 18, 2012

      I was looking for a way to use a bunch of vegetables from my CSA which included collard greens, carrots and onions. I decided to make the Tourin, a rustic soup with torn pieces of stale bread, served with an egg, fried or poached (I opted for a poached egg Arzack-style). It was very comforting and the egg was a nice touch as it thickened the soup. I used homemade chicken broth and I blanched the collard greens before adding them to the rest of the vegetables. Picture here: http://forums.egullet.org/index.php/topic/142022-tartine/page__p__1885412#entry1885412

  • Polenta bread

    • RosieB on March 05, 2015

      I made ths bread and it was so wet I was sure it was going to be a failure. I decided to bake it anyway. When I put it in my dutch oven the dough did not hold its shape and spread over the base of the dutch oven. After the covered period of cooking I was suprised to find the dough had risen. After completing the cooking it looked pretty good although not the traditional boule shape. We cut into it a straight away and it was a bit sticky but after leaving it for a few hours it had dried a lot. The final loaf was moist and tasty.

    • metacritic on May 24, 2020

      This was my favorite bread yet from the book. The texture after adding wetted polenta is almost silken. The sunflower seeds add texture and bursts of flavor. The ferment is subtle but balanced with sweetness. With salted butter this bread eclipses most anything you can get even from a serious bakery.

  • Basic country bread

    • Astrid5555 on April 26, 2020

      I watched @jenifferlatham, Tartine bakery’s head of bread, Instagram tutorial before making this loaf but used my own starter. Perfect step-by-step explanation together with the recipe from the book. Still, my dough was a little wetter than it should have been and thus a little more difficult to handle. My first loaf did not develop the same ovenspring as the second one, I think it was probably underproofed. Next time, and there will be a next time, I will let the dough proof overnight in the fridge as per the video tutorial. Gifted one loaf to my neighbours and got rave reviews.

    • twoyolks on August 22, 2018

      Making this bread is a bit long and involved of a process. But it makes an excellent loaf. There's just enough sour in the bread to make the flavor interesting. The crumb of the bread is loose and open without being too large. The crust was perfectly crunchy. The only negative was the bottom of the bread got a tad burned. This was great by itself and even better with some butter.

    • etcjm on October 30, 2018

      As per the other review, yes a labour of love. I had to create a spelt starter (2 weeks) then 3 days for the bread. I learned a lot and kept rereading the instructions. Temperature and timing are key and I struggled with both. However I ended up with a definite sourdough crusty bread. I will try again, but on a weekend when I'm home. The other key thing, I will clean the oven. At the required temperatures an expelair didn't cut it...

    • benitamehta on February 25, 2022

      I make this a couple times a month. It's my favorite sourdough bread recipe. It always produces a great crust and crumb for me. I always use one half for pizza dough and one half as a bread loaf since it's just two of us.

  • Country rye

    • Astrid5555 on February 28, 2021

      Beautiful dough to work with, perfect crust & crumb. Will go into regular sourdough rotation.

  • Baguettes

    • twoyolks on February 05, 2019

      The baguettes have a nice flavor that's a bit more mellow than the basic country bread. The crust for the bread was good. The crumb was tighter than I expected (and didn't look like the picture in the book) but was still nice.

  • Porchetta

    • etcjm on April 16, 2019

      First foray into rerolling a piece of meat and doing butcher's knots, bring on YouTube! Cooked for a meal rather than for cold meats. Had to really work to get crackling, because of the way it's cooked it can't happen normally. Enjoyable but not sure it created the impact I wanted it to with the cost and time it involved (although not hard work). Generally when there is still a huge slab of meat left by Tuesday night it's not one for rotation. Looked fab in the fridge though!

  • Tartine baked French toast

    • julbelle19 on November 28, 2020

      Link to recipe: https://www.mercurynews.com/2010/12/22/brunch-recipe-tartine-baked-french-toast-2/

  • English muffin

    • benitamehta on February 25, 2022

      I've made a few different English Muffin recipes and this is my absolute favorite. Great chew, nooks and crannies and flavor. Definitely keeper. One batch makes a lot! I use a three-inch round cutter so I end up freezing most of them, but if frozen the day they're made, they taste super fresh when thawed and toasted. Way better even than the ones kept on the counter for a few days.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Everyday Annie

    Though I still have plenty more I want to make from this book, I can assure you it is full of gorgeous photos, reliable recipes, and invaluable baking expertise.

    Full review
  • Food52

    For bread obsessives, this book's insight into the artisanal bread world is about as inspiring as it gets...Robertson's passion can be felt through his stories...

    Full review

Reviews about Recipes in this Book

  • Polenta bread

    • Lisa Is Cooking

      One of my resolutions for 2012 is to keep trying with the very-wet category of bread dough. I’ve been open about my inability to bake ciabatta with a fabulous, holey structure.

      Full review
  • Escalivada

    • Leite's Culinaria

      This recipe is delicious and very versatile. It’s salty and sweet, creamy and crunchy, and quick to whip up if you make the sauce while the vegetables are grilling.

      Full review
  • Flax and sunflower whole wheat bread

    • Lisa Is Cooking

      My only disappointment was the lack of the open, holey crumb that I saw in other breads in the book... Still, it was a nutty, flavorful bread that worked perfectly for sandwiches or simply toasted...

      Full review
  • ISBN 10 0811870413
  • ISBN 13 9780811870412
  • Linked ISBNs
  • Published Oct 12 2010
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Chronicle Books

Publishers Text

This is the follow-up to the successful Tartine, concentrating on the bakery's legendary bread, from one of the most celebrated breadmakers in the United States. A master formula for basic bread with many variations forms the backbone of the book, which also includes yeasted breads and recipes for sweet and savory foods made with days-old bread. Chad's mastery of breadmaking and work with great artisanal bakers in the US and France, as well as his philosophy of baking, are features of this book.

Other cookbooks by this author