Tartine: A Classic Revisited – Chad Robertson
SKU
BB-3704
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£30.00 £30.00
Tartine: A Classic Revisited (ISBN 9781452178738) sees master baker Chad Robertson return to the iconic Tartine method, offering updated recipes, refreshed techniques and stunning photography. Perfect for artisan bakers and serious home bread-makers alike.
This book covers open-crumb loaves, wild-yeast fermentation, enriched doughs and seasonal variations—bringing the Tartine approach into the modern kitchen or bakery.
Format: Hardback, full-colour photography, 224 pages
Author: Chad Robertson
Language: English
Pair with: our artisan flours, bannetons and baking stones/steels to get the most out of each recipe.
Frequently Asked Questions
What’s the difference between Tartine and Tartine: A Classic Revisited?
The original Tartine introduced Chad Robertson’s now-famous natural-leaven method. A Classic Revisited expands on it with new formulas, workflows and enriched doughs, reflecting over a decade of professional practice.
Is this suitable for home bakers or professionals?
Both. The techniques are clearly explained for home bakers, yet detailed enough for professional bakeries looking to refine timing, hydration and fermentation control.
Do I need special equipment?
A good digital scale, banneton, baking stone or steel, and a razor or lame for scoring. You can find all of these at BakeryBits.
Does it cover sourdough pastry and enriched doughs?
Yes – A Classic Revisited introduces sourdough pastries, brioches, and sweet doughs alongside the signature country loaves and wholegrain breads.
Who is Chad Robertson?
Chad Robertson is co-founder of Tartine Bakery in San Francisco and one of the most influential artisan bakers of his generation. His books have inspired bakers worldwide to use slow fermentation and heritage grains.
