Basic country bread from Tartine Bread by Chad Robertson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kkmatti on January 01, 2024

    I waited in line for 2 hours at Tartine in San Francisco for a slice of this bread in the early 2000s. I bought this book years ago in an attempt to reproduce the sourdough I had at the bakery with varying results. I've gotten very close, but I've had to experiment with some different techniques and flours to get there and what I'm producing now is excellent. I'm baking at 5300' altitude, so your results might vary. I recommend adding a few ice cubes to the hot dutch oven to create more steam. I also recommend a hotter oven after adding the loaves at 475F. I also add ice cubes to a tray on the bottom of the oven after taking the lid off the dutch oven. I'm currently using Minnesota Girl white flour and Bob's Red Mill wheat flour.

  • 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.

  • 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.

  • 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...

  • 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.

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