Tartine bread

If you need another reason to check out this new book from Tartine Bakery, just take a look at this loaf. Hellooo, good lookin’!Like Jim Lahey’s famous no-knead bread and the master recipe from Artisan Bread in 5 Minutes, this country loaf from Tartine is a hands-off, very wet, slow-rising bread. But there are some very significant differences:1. This loaf uses a sourdough starter – Now, don’t get intimidated!

Food, Recipes, and Photography

I live in San Francisco. There are many, many reasons why being able to write that last sentence makes me happy but one of the primary ones is that San Francisco is home to a place called Tartine Bakery. Tartine has an international reputation for their croissants and scones and fruit-filled bread pudding, but there’s one thing they sell that pretty much only the locals know about. Hint: It’s on the cover of the book pictured above. Tartine Bread from 4SP Films on Vimeo.

It's been awhile since I've played with any sprouts so this week I decided to try one of the sprouted breads from Tartine Book No. 3 . I also wanted to try working with a grain I've never tried sprouting before so I went with amaranth which is an extremely tiny pseudograin related to quinoa.

This is for all of the new bakers who want to tackle a Tartine recipe and get a sense of what to expect and look for during the various stages.The Tartine Bread book begins with the Basic Country Bread, which is 90% all-purpose flour and 10% whole wheat flour. With a 75% hydration, this can be a challenge for those who have not handled much dough, but the recipe is manageable, and making this bread will give you experience in recognizing the signs for when to move on from step-to-step (and…

Tartine Bakery's Country Bread is one for the books. Learn how to make it with this cherished recipe.

A step-by-step guide to making some of the best sourdough bread in your life. Join me as I perfect the Tartine sourdough country bread recipe.

Tartine Bread has been an inspiration for artisan bread bakers who work hard to make beautiful sourdough loaves with amazing flavor.

This olive sourdough bread is savory, spicy, and richly flavored thanks to the two kinds of olives—Kalamta and Castelvetrano—added to the dough.

Chad Robertson, of San Francisco's legendary Tartine Bakery, prefers the time-honored technique using natural leaven for bread baking. The resulting bread boasts a thick, burnished crust, and a moist interior shot through with holes. Get the step-by-step guide where we break down how to make this delicious country bread. #marthastewart #recipes #recipeideas #howtobake #bakingtips