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
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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The Modern Bread Bible
Tartine Bread by Chad Robertson is an influential guide to artisan breadmaking, rooted in decades of professional practice and real-world bakery experience. Whether you’re at home or scaling production, the techniques and insight are designed for excellence.
What you’ll learn
High-hydration doughs with large airy crumbs and crisp crusts.
Wild-yeast starter creation, maintenance and use in every loaf.
A wide range of loaves—from simple country sourdough to rye hybrids and enriched doughs.
Over 30 bonus recipes using leftover bread—sandwiches, soups, puddings and more.
Why it stands out
Chad Robertson’s method blends precision with creativity: every step is illustrated with photography and annotated for replication. It’s used by top bakers globally and continues to set the standard for craft bread.
Bara Menyn is how you say "bread & butter" in Welsh and also the name of the small family bakehouse that is hidden down a side street in the town of Cardigan in West Wales.
We managed to squeeze some time out of the very busy and multi-talented Jack Smylie Wild for an interview and insight into his baking life.
Bara Menyn croissant - a work of art!
Bara Menyn which was ... Read more
