“The most beautiful bread book yet published..." – The New York Times
At 5 P.M., Chad Robertson's rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day.
Only a handful of bakers have learned the bread science techniques Robertson has developed. Now it’s your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by the baker’s side as he shows you how to make exceptional and elemental bread using just flour, water and salt.
Chad then shows you how variations from this master recipe lead to wonderfully diverse spreads. Soon you will be able to create your own unique and personal loaf.
Also included are more than 30 swest and savory recipes using the day-old bread to make sandwiches, classic soups, puddings, deliciois baked French toast, and an addictive Kale Caesar.