Tartine Bread

Tartine Bread is a comprehensive instructional book by Chad Robertson, co-owner of the renowned Tartine Bakery in San Francisco. Robertson developed his unique bread-making techniques over two decades, combining traditional apprenticeship experience in France and the United States with focused experimentation in his own ovens. His philosophy centers on the idea that bread serves as the foundation of daily life, and the final loaf reflects the baker's process. The book translates this expertise into a methodology for creating elemental bread using only flour, water, and salt, relying on natural leavening methods.

The book functions as a technical guide for both the dedicated home baker and the professional bread-maker. Its core content focuses on Robertson's master recipe for his signature Country Bread, detailing the process of managing a starter and achieving the bread's distinct texture and crust. Clear instructions and hundreds of step-by-step photos support the detailed methodology, guiding the reader through essential baking stages like mixing, folding, and scoring. The volume also includes over thirty secondary recipes that offer practical uses for day-old bread, such as classic soups, salads, and puddings.