Tartine Bread
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- Опубликовано: 6 сен 2010
- Buy now at Chronicle Books: www.chroniclebooks.com/index/m...
For the home or professional bread-maker, this is the book of the season. It comes from a man many consider to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco, a city that knows its bread. To Chad, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. He developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. A hundred photographs from years of testing, teaching, and recipe development provide step-by-step inspiration, while additional recipes provide inspiration for using up every delicious morsel. 
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I am so happy that all these bread bakers are sharing their skills. I am 76, and wish I would have started 40 years earlier. My lose. But I am healthy and ready to begin learning, I have plenty of experts to guide me. Than you all for sharing.
Same here!
👏🏻
I am happy to see this, I found baking at 33 and thought I was late. Hope you're improving and keep loving what you do!
The thing about baking bread, is that it is so enchanting and there is a romance to it. It's wonderful
Just tried this bakery for the first time on Saturday ... AHHHH MAZING! Bought one of each kind and extras for family. I'm on carb overload right now and still loving it. Lines start forming at 4 pm, fresh bread starts coming out at 4:30pm. Parking is a debacle. I circled blocks and blocks for 30 min until i finally landed one. Ran 3 blocks to get in line. You have to work for this treat but its worth it. Also, they take phone orders minimum 3 days in advance. Enjoy!
I have come back to this video over the years it inspires me
Thank you Chad for putting together this gem of a book and for being so generous with sharing your love and knowledge of baking. I'm going to start my pain au levain now...
i am a baker but never really made bread at home. this video reminds me why i love baking and will definitely start baking for my family
amazing, just amazing. I teared up, seeing his passion. bread is something so basic, so immaculate, so old and just, so ever-going. It does feel sacred to make it. a feeling of joy and satisfaction no other thing could give.
+Hilal Kalkavan I've baked many a loaves....I know what you mean. But none are as good as Tartine.
Three amazing people
Chad is the guy who inspired me to make good bread; I know how to make a ton of sourdough breads but my favorite (and specialty) is his bread; TARTINE!
Excellent Video !
Thanks for taking the time to make it and sharing !
I love the passion from these cooks. Its so motivating!
Wow! The whole story is exactly the same feeling that I have towards bread & baking! It’s amazing.
I wish I could be your apprentice :)
Chad bread looks amazing,I can almost smell the fresh baked loaves
I started learning how to bake bread just after I retired three years ago. I've had a lot of bad loaves, but each time I learn something new and I started reading books from Chad Robertson, Bernard Clayton, Peter Reinhart, and even an old out of print bread book by James Beard. I still make mistakes, but have had several major successes, and have found a mentor at a local artisan flour mill. RUclips is a great resource as well as an occasional letter to book several authors who have been so kind by responding with helpful tips. My starters name is Ethel and I'm baking some pretty amazing sourdough today. Damn I love bread. .
Beautiful! I just Made my first bread this weekend but i’m sooo in to it!
Brought this book, absolutely loved it.
only one word that came out on my mind after watched this video "AMAZING" 😊 BREAD LOVER ❤
I love this video it's so nice gives you a new perspective of bread,that it's full of love and passion! the fine line between baking and love!
Delicious, delightful dedication! Thanks Chad - can't wait to visit San Fran and Tartine in July.
The shape of the delicious bread is delicious.💚
Bread travels the time!
There are so many haters on here, why bother with that crap? They are not claiming to have invented the wheel nor bread itself, they are simply talking about their lives and businesses and how the longer process works for them! Once upon a time we all cooked this way before industrialisation took over, why you all gotta get so childish and engage in name calling? Great video, great book, I enjoy cooking with it and people like food! Baking and good food make people happy and bring people together, I will continue to enjoy 😄
@@AA-gt1ge wtf is airetarian?! Are you saying you love off air? This is bread.. BREAD!!?! Are you saying that eating plants is barabaric?
Pahhh!!! I’ve heard it all now that’s hilarious 😂 😂😂
Some people have nothing else to do😅
if this lock down gets over soon Chad please allow me a
apprenticeship at your bakery please.
thanks chad
The crust. Beyond words.
See Canon Tasteless, burnt and dry. The best bread crusts come from Asian breads.
@@fauxmanchu8094Bread is food, food is culture. Asian breads are amazing, so are many others from around the world including the US. Germany has awesome bread, Mexico does a sweet bread “pan dulce” which is amazing!
Indian “naan” bread is delicious too, the perfect compliment to curry.
This is not a competition. For those of us who love to share food, cook, and be together, bread is a show of the heart, and something we can come closer with. ❤
Yes I like it. I am beginer for bread making but love to try.I hope to make bread like you do.
I glad to see someone have a passion in something and do it just for happy not else.
Ekşi maya ve fırıncılık sevgimi başlatan video. On yıldır devam eden bir serüven... Teşekkürler 🌾
People are always asking me why I bother to make my own bread. They usually say something like "You can just go buy it at the store" I usually tell them that the bread from the store is never as good as the bread one bakes at home, but I always finish with: "It's not about HAVING bread, it's about MAKING bread". The same goes for home made soup..... which goes really well with the bread.
Plus the massive amounts of ingredients store-bought bread has!
Gorgeous awesome and wonderful. This trailer was superb. I couldn't love what this guy is doing any more.
Now I need to try to make this
My starter is now 10 months old and still works great. Just use it to make a levain and feed it 3 times in 2 days and make your dough.
Amazing passion
Awesome!
Amazing!!!! Loved this video thanks for teaching us...now to buy the book! :)
I love bakery..
Great video, the whole thing felt old world charm.
I have learned that there are many versions of what a perfect loaf looks like! Unless it comes out looking or tasting like a brick most breads are pretty edible and and you can just change things next time. Bread is very forgiving.
Hmm. This video... I've always appreciated baking sweets but always passed over bread. This video has made me think twice of that and certainly has made me have a deeper appreciation for bread.
LOVE IT!!!!!!!!!!!
Very nice, very informative. Thanks
HI GUYS I JUST LOVE YOUR DEVOTION.........PLS KEEP IT UP.
I DON'T KNOW I MAY ANY TIME BE ABLE TO VISIT YOU N TASTE BUT DEFINITELY INSPIRED WITH YOUR WORK...THANK YOU VERY MUCH FOR YOUR VIDEO.
beautiful.........
very professional, be it the bakery be it the surfing life of yours. cheers
Awesome
i like this kind of documentary film
The late Dave Brubeck's "Take Five" performed on the accordian.
I let my starter go up to 3 months without feeding it. It might take a day to come back, but it always comes back. I've had it for a few years now.
Excellent book, helps you to make excellent bread. .☝👍👍
my uncle was a baker in france. the smells were the best.
Look amazing
i love their passionate....i will make this as my aspire forever^^
the look of satisfaction on his face is great...
exquisitos panes .
Un abrazo😋
Wow well done video!!!
Wine, cheese, bread, salami, sauerkraut, pickles, kombucha... all the things I like a lot are fermented.
Don't forget yogurt and kefir!
This makes me want to bake
love you and your tartine bread chard. would like to come at your bakery to taste the happiness too
Sorry the people who came to talk crap about his bread obviously never eat any sourdough in their life! Once you try then it's the only way to preciate a real bread. Until then just enjoy your commercially made soft 34 ingredients made wonder bread with crappy pesticides and stop talking shit. Thank you Chad for the fantastic bread recipes you had teach many to make.
I make fresh bread twice a week using 4 ingredients. You can make very tasty bread at home without all the time and hassle of creating and maintaining a starter. You make it sound like there is one way to make bread or you have to buy commercially made bread. You have more than 2 choices.
@@wallyclay
The people in the video are kinda ridiculous, but real, quality sourdough is definitely an awesome thing that commercial yeast bread doesn't compare to. And there's next to no time and hassle involved in maintaining a starter. It literally takes a few minutes a week
This vid made me go over to last night's sourdough loaf and hack off a piece to enjoy. No Zen baker here, just a mom.
I love bread so much....😆
My brother works for a SF baker... he is obsessed; that is the only thing he ever has been obsessed with.
This video is 💓
loved the food at tartine! :)
When she said she calls her starter her lover, I immediately thought about yeast infections.
Yeah, that lover comment really is eye rolling material ;)
R. Hehehe.
Maybe so, but I have a sourdough starter I made from scratch, since you have to feed those things every day, I had said, "Bitch, you are getting a name!" And so Phrank was born. (the ph on frank being a double joke between coworkers and the fact that the bread is more acidic or has a lower pH, about 4)
Best part of baking bread is cutting into it warm out of the oven. Agreed. Well played sir.. well played..
Man's a genius
WOW. watching this in the middle of the night is so painful. let's have an instant noodle cup just to fill my stomach.
I'll have a toasted slice of my own sourdough bread instead of cup noodles ;)
why not both
@@XxMrRoachxX flexin'
What dreams are made of...
I often refer to mine as my Tamagotchi. ^ ^
I don't think people here understand, and there seems to be a lot of anger. I'm not sure if it's because people are jealous of their passion or what. Sure, it's a little weird to call the starter your "lover," but that's what passion is. They aren't pretentious, they're ambitious. Every expert in every field may seem like this, but that's what passion and knowledge are. These people have claimed nothing but to be expert, humble breadmakers.
I am relearning to make bread all over agin, after taking a 25 year break
great video. lovely bread. who did the videography for this piece?
Can you share the Dave’s Cafe bread formula? I prefer the closer crumb and the traditional loaf shape of his bread. I looked through my Tartine book for the formula but don’t see it. Thank you
Bread Love ..Azerbaycan.
ZENNNNNNN !!! ♥
Surfing and bread-making are really complementary? Bahahahahaha. LOL. Ahahahaha. That's a good one.
well, as an art form, traditional bread making is very zen....sooo, yeah
I would have thought the bread would get a little soggy, what with all those waves and things...
Nice bread, but they seem a little too hipster for my tastes. 99% of those dreamy, glazed, 'I'm high on life' expressions are just cringeworthy.
The funny thing is, traditional breadmakers who work in villages around the world, work their asses off for their craft. They don't bang on about it like it's some amazing new shit. Kids these days feel like making bread is so fucking deep. Nah bro, you just make good bread. People have been making good bread for years. The baker in my parents village is like 70 years old and still gets up at like 3am to make peoples bread. It's not deep nor special, it's just that these fucking idiots have no clue and have been eating processed bread all their lives so suddenly they read a book and think that surfing and breadmaking are complementary. Jesus fucking christ.
StealthElectronVIP Your baker getting up at 3am everyday to make bread is special. No need to devalue their hard work. Good bread is special and very much appreciated. These guys acting deep about it are just deeply appreciating passion for a craft. Nothing wrong with that.
***** Agreed. Being passionate about something is a right everybody has. Getting all mystical and teary eyed over good bread because it has finally given you a sense of identity and self-worth is something that is best kept private and out of the public eye, just in case people may deem the reaction a bit "off centre".
I bought your book and am confused about the long ferment bread. If u mix it the night before when do u do the stretch and fold cycles, if u do it before bed u don’t have time to do the series of stretch and folds. When do u do them and how many and how far apart or do u not do them at all. Your book does not say.
I feel like bread
dam this man is fine too.... amazing chef/baker and good looking, dangerous combo
Surfing shares two of the four ingredients of bread: water and salt!
Hey. Can someone retest the baguette recipe in the Tartine Bread book? I am in Florida and have to add quite a bit of water to the formula.
2:53 I want those bread loaf pans! Anyone know where to get them?
Does anyone know the size of those bread pans in the video? Is it 10x5x3?
Gluten allergies are not as common as one would think. Soy, coconut and nuts such as almonds are much more allergenic. These ingredients are often added to bread, making it allergenic. And use butter instead of margarine on toast.
Fermented breads, as opposed to just adding yeast,, are far easier to digest by the gluten sensitive.
visor up!
Question: Chad's country bread recipe does not ask to slap and fold the dough like r. bertine or the guy from stella culinary does. Do you guys think that the gluten structre in Chad's bread could be improuved by doing some slap and folds?
The stretch and folds he uses accomplish the same thing.
DroPsyDro you never know until you try. I personally have had lovely results from the slap and fold technique with enriched doughs. There is a bigger learning curve and temperature component with the stretching and folding method even with lean dough which I haven't delved into much.
Chad
When you visit UAE let me meet you, I have an experience in sour dough bread and like to share it with you.
Games world mr. Chad is that you???? ;)
Wonder Bread is what people eat when they've given up on life.
Why doesn't nobody make whole wheat bread?
Ekşili maya ile ekmeği devamlı yiyebilecek imkanı olan Allahın sevgili kuludur.
sometimes my bread dough is beautiful but after baked its get dry and heavy :(
can u help me with some advices?
I love bake.
More water
And bake for less time
Ivanete Wolstoncroft try a new formula.
If Mike Fassbender was a baker
So where can I get this book?
+Carlos Chi www.chroniclebooks.com/titles/tartine-bread.html
Hi! I'm trying to access the link to the book...but it seams not working!? Tnx
+Mariano Croner www.chroniclebooks.com/titles/tartine-bread.html
www.chroniclebooks.com/tartine-bread.html
1:54 After 14 years, Dave Muller has sold Outerlands to new owners.
Aren't you supposed to let the bread cool after it comes out of the oven?
Shhhh. Never let the truth get in the way of a pretentious, arty video about a type of bread that has been around since the dawn of civilization.
unfortunately mary abe's bread shown is rather under proofed...but love everything tartine related though
ma la ricetta non si può avere
Whats the name of the tool he use to slide the bread into the oven in 1:35 ?
It's an industrial, retractable deck oven loader.
Is there a point to this video?