Tartine No. 3: Ancient Modern Classic Whole Hardcover – Illustrated, December 17, 2013

Chad Robertson is the absolute master of making great bread. This book has some absolutely stunning recipes in it and is a true inspiration. However, Chad is like an Indian scout who knows the woods and there are places where you are trying to carefully follow him and he slips away from you. To make these recipes you have to have the time to be home enough to sustain a recipe that may not require much of your time, but it requires it over a period of days. I find myself using Chad's ingredients and adapting them to the method--water temperatures and timing in "The New Artisan Breads in Five Minutes a Day" --except I use longer, slower, final rise times of Chad's to get the more of his beautiful textures if my kitchen is not too warm. But I start out with Chad's ingredients, and The New Artisan Bread's water temperature and two hour first rise before shoving the crock into the fridge to finish another day--whenever I have time, and the inclination. This "off road" method has yielded some interesting results--not on Chad's level, but above that of the Bread in The New Artisan baker--but achieved thanks to Jeff and Zoe, with very little effort and time. This book is a must for those who do not have unlimited time at home, or unlimited energy for baking breads. This is an inspired and inspiring book.

Ok, I admit... I have all of the Tartine books! 336 pages -- 236 pages of bread and almost 100 of pastry recipes! Beautiful pictures and large readable font. The book is broken into sections of the different types of bread recipes (see below) and a pastry section toward the back. For those who do not know, Tartine is a bakery in San Francisco owned by the husband (bread baker Chad Roberson) and wife (pastry chef Elisabeth Prueitt). A must have place to visit if you are in town!The bread portion is complete with definitions and pictures of different whole grains, a sourdough starter (excellent! It was in a previous Tartine), and even a poolish batter! The bread recipes a vast: ancient grains, seeded and sprouted breads, rye, buckwheat and wheat, porridge, cracked, flaked grain breads and crispbreads.All of the bread recipes are given in both Bakers Percent and by weight with the recipe on the left side of the page and picture on the right (the way all baking books should be laid out!).The pastry section includes cookies, sweet & savory Pate, tea cakes, scones, chiffon, tarts, puff pastry dough and recipes, broiche, and nut milk.Again, this is an excellent book! A must have for the baker and all who enjoy good food!

I have the previous two books and bake from them regularly. I would consider myself a fearless amature bread baker and these books have really changed how i bake bread. The only recommendation I would make if you are just getting started is to get the first Bread book to start. There is a more comprehensive explanation on the technique and the flours are more traditional and easy to find. Once you are hooked, dive into this book. The explanations on the basic technique are good but lack the background theory behind the method. I do think beginners could master the techniques but these recipies cannot be rushed. A good understanding of yeast/levening and success with making more traditional american sandwhich bread would be helpful.The Book No. 3 promises to take bread to a new level. I have just pulled out my first loaf and got my purple barley soaking for my next loaves.This is the most gitty I have been since I started with my first Tartine book.

I have baked countless loaves of the basic Tartine recipe and it's an excellent and popular bread (one change: I use 20% whole wheat flour vs the 10% called for). I don't think I've ever had a failed loaf. I realize many people feel it's difficult to make but I think that's because the instructions (in the previous Tartine baking book) are so detailed, really more of an essay than a recipe. Don't second guess yourself. If you are comfortable handling wet doughs and building gluten through a multi-step process, you will do fine. Oh, and use a cast iron dutch oven unless you are in total control of the steam level in your home oven. That's essential.Now to the new cookbook. I was excited to try the porridge and sprouted grain loaves after tasting some of the breads at Bar Tartine. I have made the Koji and a couple of other porridge breads and sprouted barley and sprouted smoked rye. You need a good source of untreated grain berries, like a bulk department in a well stocked natural foods store. I bought "regular" barley and had the same problem the author describes with the husks not softening. Actually it adds an interesting texture to the loaf... fiber! I've seen the purple barley he describes in the bulk bins at Rainbow Grocery in SF and will make an effort to get it for a future bake.The smoked rye bread is simply amazing... the vegetarian daughter of a friend described it as having a "meaty" taste... an unintended compliment. A very experienced baker told me it was the best rye she'd ever tasted... and technically it's not even a true rye. Do follow the instructions for smoking but be aware your kitchen will smell like a BBQ smokehouse afterward, even with the vent hood going full blast. For my second bake, I used my outdoor smoker and saved my marriage.An additional benefit to these moist, dense breads is they have excellent keeping characteristics. In fact, you shouldn't even consider tasting it until the day after you bake it. I have a slice of a week old smoked rye on my plate right now and it is tender and delicious.

Super-fast shipping! Love the cookbook. Many recipes for unique breads. Can't wait until it cools down outside, and I can start using this beauty!

Just what I wanted. Info about ancient grains and breads etc. perfect.

Sehr schöne Rezepte zum backen abwechslungsreich und gut beschrieben. Es macht Spaß neue Rezepte zu backen.

Livro para principiante. Esperava mais desse livro.

Es muy buena la historia de Chad Robertson y muy buenas las recetas que comparte. Desde mi punto de vista es mejor el primer libro, pero como complemento funciona muy bien.