Tartine Bread
SKU
BB-227
In stock
£30.00 £30.00
Tartine Bread (ISBN 9780811870412) brings the world-renowned method of Chad Robertson and San Francisco’s Tartine Bakery into your kitchen. With masterful precision, it guides you through high-hydration doughs, wild-yeast fermentation and bakery-level loaves made from flour, water and salt.
The book also includes more than 30 sweet and savoury recipes using day-old bread – from sandwiches and soups to puddings and brunch favourites. Ideal for passionate home bakers and professional teams alike.
Format: Hardback, 304 pages
Author: Chad Robertson
Language: English
Pair with: our artisan flours, bannetons and baking steels & stones for serious results.
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.
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