Book : Bread Book Ideas And Innovations From The Future Of.

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Visionary baker Chad Robertson unveils what’s next in bread, drawing on a decade of innovation in grain farming, flour milling, and fermentation with all-new ground-breaking formulas and techniques for making his most nutrient-rich and sublime loaves, rolls, and more-plus recipes for nourishing meals that showcase them.“The most rewarding thing about making bread is that the process of learning never ends. Every day is a new study . . . the possibilities are infinite.”-from the IntroductionMore than a decade ago, Chad Robertson’s country levain recipe taught a generation of bread bakers to replicate the creamy crumb, crackly crust, and unparalleled flavor of his world-famous Tartine bread. His was the recipe that launched hundreds of thousands of sourdough starters and attracted a stream of understudies to Tartine from across the globe.Now, inBread Book, Robertson and Tartine’s director of bread, Jennifer Latham, explain how high-quality, sustainable, locally sourced grain and flours respond to hydration and fermentation to make great bread even better. Experienced bakers and novices will find Robertson’s and Latham’s primers on grain, flour, sourdough starter, leaven, discard starter, and factoring dough formulas refreshingly easy to understand and use.With sixteen brilliant formulas for naturally leavened doughs-including country bread (now reengineered), rustic baguettes, flatbreads, rolls, pizza, and vegan and gluten-free loaves, plus tortillas, crackers, and fermented pasta made with discarded sourdough starter-Bread Book is the wild-yeast baker ’s flight plan for a voyage into the future of exceptional bread. About the Author Chad Robertson is the cofounder of Tartine, now with eight locations in Northern and Southern California and six in Seoul, South Korea. His foundational book,Tartine Bread, became the manual for home bread bakers who aspired to re-create his world-famous rustic country loaves and established him as the premier American bread baker. Robertson is also the coauthor ofTartine, written with Elisabeth Prueitt, and the author ofTartine Book No. 3. The recipient of the James Beard Award for Outstanding Pastry Chef, Robertson has appeared in a wide range of publications, from theNew York Times toVogue.Jennifer Latham is Tartine’s director of bread and manages the bread-making teams in Northern and Southern California, collaborating with Robertson on innovations and techniques. She and Robertson cowrote and recorded the Getting Started with Sourdough audiobook.Liz Barclay is a photographer, creative director, and visual artist with a passion for food, music, art, and culture. Her clients range from theNew York Times, Vogue, andThe New Yorker to Nowness, Nike, Capitol Music Group, and Apple. Barclay is also an ambassador and volunteer with CoachArt, Food Bank for New York City, and Edible Schoolyard Project. Excerpt. © Reprinted by permission. All rights reserved. IntroductionThe most rewarding thing about making bread is that the process of learning never ends. Every day is a new study. Scores of factors, including the temperature, ambient humidity, type of grain, and age of the flour, influence how the dough develops. To end up with a consistent loaf, the baker must make hundreds of micro-adjustments daily. Even if a baker were to make only country bread every day for the rest of their life, the process of learning, refining, and thinking about that one dough would never be perfected. Making naturally leavened bread engages a living process that grows and changes each day. When you then consider various styles of bread-baguettes, pan loaves, and slab breads, to name a few-as well as different grains, milling techniques, fermentation times, and non-grain inclusions, the possibilities are infinite.I have always had a strong drive to learn and innovate-by nature I’m never content when resting-and this has influenced how Tartine opera
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