The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tartine Book No. 3: Modern Ancient Classic Whole

RobynNZ's picture
RobynNZ

Tartine Book No. 3: Modern Ancient Classic Whole

Was surprised to see Chad Robertson's new book included in the Food52 Piglet list, as I didn't think it was out yet.

Checking the link to amazon discovered that it will be released next week, on  Dec 17. No doubt it will be found in the christmas stockings of some lucky TFLers.

Enjoyed reading through the 'look inside' pages. 

Was interested to note the use of Sylvia's steaming towel method for the spelt and toasted corn flour baguettes.

He explains more clearly his choice of not including the levain flour in the overall flour. That will still grate with many of us here (RIP Eric), but I guess I see his point.

When I am in the city over Christmas New Year will enjoy looking for some 'ancient grain' flour. 

Looking forward to hearing how people get on working with the new formula. 

 
dmsnyder's picture
dmsnyder

I received an email from amazon.com a couple days ago. It said my copy, which I pre-ordered in August, will be delivered 19 December. 

David

dabrownman's picture
dabrownman

do a book were he uses some whole grains and moves more to the dark side.... where the great taste of Nirvanna can be found :-)   Well done!

BreadBro's picture
BreadBro

I like the look of this book in that it addressed rarely-used grains like Kamut and Spelt. Even Peter Reinhart's Whole Grain Breads didn't really touch that much on grains other than wheat. Definitely going to at least give this a look.

RobynNZ's picture
RobynNZ

Chad Roberston is doing some book promotion by way of guest editing on Food52 this week. First up an oat porridge formula. 

arlo's picture
arlo

I picked up the book yesterday and have enjoyed browsing through it. If you weren't let down by the original Tartine Bread -then I advise picking this up as well.

The methods are very similar and straight-forward, the doughs, somewhat familiar. Worth the $40 at your local store? Yup.

kensbread01's picture
kensbread01

Bought in on Amazon...  I love reading the stories, the information behind the scenes types of things, not just the recipes.   Hence,  I wanted a hard copy all for myself.    My only disappointment is the quality of the paper used.  Chad would not bake his bread using Gold Medal All Purpose flour (I might though), so why put out a great book with marginal paper and photos.  I was hoping for a better quality book...  something like Peter Reinhart's BBA.  Instead, I think they took a step down from Chad's last book in hopes of making more profit.  The 2nd book by Chad, the original Tartine Bread book now sells for $28.75 on Amazon.  When I place my order for that book about 2 years ago, I paid only $22.73 for it.  Tells you something...

RobynNZ's picture
RobynNZ

Chad Robertson has shared some useful material on the Tartine Bread Experiment website.

BreadBro's picture
BreadBro

That's interesting, because in the book he says to add the leaven to the dough for the autolyze.