The basic ingredients are right there in the title: "Flour Water Salt Yeast" features a comprehensive collection of bread and pizza recipes that keeps you thoroughly engaged. Lots of photos are really helpful, too, as they can illustrate the often-hard-to-explain ways to properly shape and decorate loaves and pastries. I learned a lot (am learning) and I am glad to use this book as a reference and have a single method to follow.

Tartine Bread by Chad Robertson - BakeryBits

One caveat: I used King Arthur Flour's step-by-step instructions on their site for creating and maintaining my starter. Also, if I'm not mistaken, the book does mention the importance of pre-planning and even how their colleague has created a lovely timechart for that purpose, as the dough will need attention at pretty strict times. Each recipe has quite a few options and there is also a list of ingredients (sometimes unconventional) and where you can get them. The combination of the colors of the pages and the color of the font in which the text is written makes parts of the book difficult to read (it takes a lot of light) and this is a bit frustrating for every reader in every book ever written. It is a bit of project — from start to finish, it takes about two weeks — but well worth the effort.There really are only a few bread recipes in here, and the author goes into great, and I mean GREAT, lengthy detail about his breads, his philosophy, and how to make them. Who better to walk you through it than Peter Reinhart, the expert behind our all-around favorite bread book? The recipe headnotes explain the role of each ingredient to help you better understand how gluten-free baking works on a fundamental level, and we love that it includes two different master recipes for gluten-free flours that you can use anywhere.

Tartine Bread by Elisabeth Prueitt, Chad Robertson, Hardcover

This book is incredibly comprehensive, with four chapters on ingredients and techniques for making yeast breads alone. I would recommend this book for the experienced home baker, one who already knows how to feel the dough and know how to make the adjustments of mixing time, quantities and so on. The next section is all about technique and the science of bread-making, taking you on a conversational journey through different types of yeasts, the importance of delayed fermentation, and the 12 stages of making a loaf. I actually found Youtube videos much more helpful in understanding the timing and handling of the dough.The book is built much like a textbook, each chapter deals with a different concept of bread baking (the chapter on fermentation alone is worth the read). Use your fingers to mix until thoroughly combined and the mixture is the consistency of thick batter. Keep the starter at room temperature, and at the same time each day discard 80 percent of the starter and feed remaining starter with equal parts warm water and white-wheat flour mix (50 grams of each is fine). His explanation of how to build a sourdough starter is simply eye-opening as well as many of the baking techniques he reveals in the book. But, bakers use metric because it is base 10 and thus fits well with "bakers percentages" which allows one to quickly scale a recipe up or down.

Tartine Bread (豆瓣) - 豆瓣读书 Tartine Bread (豆瓣) - 豆瓣读书

I recently purchased the Lodge double dutch oven, which was very affordable, and it's been really helping with the bake. I hope I can answer some of your questions and hopefully you will find some hidden gems to help you out with your home baking skills. Queue finding everything about how to create a ‘starter’, the joy when it becomes active (and of naming it - Tamagotchi), and finally trying to bake a loaf, which came out not bad at all. At the end of the day, when you are about to make a choice, the bigger the selection the harder the choice. I had the same problems getting the results Robertson promised as did the many, many people who complain and ask questions on his blog.

Stretch and fold four times in a square around the dough, then cover and let sit another 30 minutes. I had to flip around 30 pages back and forth for a whole hour to reduce some resemblance of a recipe from it into my notebook - something I could look at while bread-making and to follow step by step. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. I gave him some of my sourdough culture and the name of the book and he is now using this method at home.

Tartine: Revised Edition: A Classic Revisited: 68 All-New

When San Francisco's Tartine Bakery first opened in 2002, its sourdough loaves and delicious pastries inspired lines around the block and daily sellouts.

Cover with a towel and let sit at room temperature until mixture begins to bubble and puff, 2 to 3 days. CHAD ROBERTSON lives and works with his wife and partner, Elisabeth, and their daughter, Archer, along with the rest of the Tartine family, in San Francisco. This is not simply a recipe book; it's a thorough introduction to bread baking, helping anyone make exceptional loaves at home. The science behind baking, different types of bread, challah, bagels and so on, different kinds of grains, tips, and techniques on how to fix and improve problematic bread. One of my go-to uses is to make crepes, because for that the activity level of the yeast doesn't matter.