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Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation [A Cookbook]
Visionary baker Chad Robertson unveils what’s next in bread, drawing on a decade of innovation in grain farming, flour milling, and fermentation with all-new ground-breaking formulas and techniques for making his most nutrient-rich and sublime loaves, rolls, and more—plus recipes for nourishing meals that showcase them.
“The most rewarding thing about making bread is that the process of learning never ends. Every day is a new study . . . the possibilities are infinite.” —from the Introduction
More than a decade ago, Chad Robertson’s country levain recipe taught a generation of bread bakers to replicate the creamy crumb, crackly crust, and unparalleled flavor of his world-famous Tartine bread. His was the recipe that launched hundreds of thousands of sourdough starters and attracted a stream of understudies to Tartine from across the globe.
Now, in Bread Book , Robertson and Tartine’s director of bread, Jennifer Latham, explain how high-quality, sustainable, locally sourced grain and flours respond to hydration and fermentation to make great bread even better. Experienced bakers and novices will find Robertson’s and Latham’s primers on grain, flour, sourdough starter, leaven, discard starter, and factoring dough formulas refreshingly easy to understand and use.
With sixteen brilliant formulas for naturally leavened doughs—including country bread (now reengineered), rustic baguettes, flatbreads, rolls, pizza, and vegan and gluten-free loaves, plus tortillas, crackers, and fermented pasta made with discarded sourdough starter— Bread Book is the wild-yeast baker ’s flight plan for a voyage into the future of exceptional bread.
“The most rewarding thing about making bread is that the process of learning never ends. Every day is a new study . . . the possibilities are infinite.” —from the Introduction
More than a decade ago, Chad Robertson’s country levain recipe taught a generation of bread bakers to replicate the creamy crumb, crackly crust, and unparalleled flavor of his world-famous Tartine bread. His was the recipe that launched hundreds of thousands of sourdough starters and attracted a stream of understudies to Tartine from across the globe.
Now, in Bread Book , Robertson and Tartine’s director of bread, Jennifer Latham, explain how high-quality, sustainable, locally sourced grain and flours respond to hydration and fermentation to make great bread even better. Experienced bakers and novices will find Robertson’s and Latham’s primers on grain, flour, sourdough starter, leaven, discard starter, and factoring dough formulas refreshingly easy to understand and use.
With sixteen brilliant formulas for naturally leavened doughs—including country bread (now reengineered), rustic baguettes, flatbreads, rolls, pizza, and vegan and gluten-free loaves, plus tortillas, crackers, and fermented pasta made with discarded sourdough starter— Bread Book is the wild-yeast baker ’s flight plan for a voyage into the future of exceptional bread.
368 pages, Hardcover
Published December 21, 2021
135 people are currently reading
222 people want to read
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Displaying 1 - 4 of 4 reviews
February 11, 2023
This book is a departure from the previous Tartine cookbooks with their traditional style. I like the way it’s organized with each chapter based on a base bread recipe followed by other recipes using that bread. However, I’m not really inspired to try any of the recipes - they either include an obscure ingredient (high extraction flour, buttermilk powder, etc) or just didn’t sound good to me.
cooking-reference
March 25, 2022I did not make anything from this. This is for serious bakers and I am not that into the chemistry, hydration, flour mixes, etc etc. Maybe someday.
May 30, 2022
I was disappointed in this update. Not a lot of new insights. Notably, Robertson changes his core sourdough recipe (from the one he centers on in Tartine Bread) without explanation.
October 22, 2022
An important book about bread that covers absolutely everything you need to know: flour, starter, yeast, leaven, water, salt.
This serves as a reference book for those interested in mastering bread skills.
This serves as a reference book for those interested in mastering bread skills.
Displaying 1 - 4 of 4 reviews