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, Chad Robertson's rugged, magnificent Tartine loaves are drawn from the oven. He developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. . Julia and team work hard to find the best of the best in kitchen tools, cookware, bakeware and small appliances. the most beautiful bread book yet published. With his wife, Elisabeth Pruiett, he is co-author of Tartine. At Lay it Flat, we are committed to providing you with nothing but the best. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. To Chad, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. It comes from a man many consider to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco, a city that knows its bread.
Reviews
GB
Never had much success with Sourdough. I played with the hydration, tried different brands of flour. This has been the best bread I have tasted.
Dmitry Wardrop
At 12th attempt within 2 weeks I put my dough in an airtight cast iron pot to bake. Aim to create surface tension on the top dome of the dough during the preshaping "turning". I spent ages using Bertinet's method of knead to limited success and maximum effort, this however has blown all previous attempts out of the water. Great picturesRecipe / instructions laid out in paragraph format.
Peter Sputnik
I ended only loosely following the recipe / instructions. Otherwise it will feel like soup and you risk getting a fat pancake because of over-fermentation (breaks the gluten which will help in oven spring)Sealing the steam in is important in the first 20 minutes of baking. The book arrived way before it was meant to be delivered (three weeks).
Mehmet Yuksel
Great book with easy to follow recipes! I myself - with some fifty years experience as a hobby baker - will use it to enhance my skills in baking with sourdough (natural leaven). Don't do more than 4-5 turns during the preshaping before the bench rest.
JenC
Still made beautiful loaves of sourdough. Just following their basic country loaf recipe was enough to significantly increase my confidence in creating great loaves. I failed my fist 11 "Basic Country Dough" attempts because I didn't use a cast iron pot.
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