The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tartine Book No. 3: Modern Ancient Classic Whole

RobynNZ's picture

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

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


coffeecat's picture

The book isn't really out yet, but I guess they have been selling it in the shop at Tartine for a few weeks now, I'm also assuming they sent it to the VIPs so they could get publicity before it hits the shelves

BurntMyFingers's picture

Got my mitts on a physical copy of Tartine 3 at Bar Tartine this week; you can buy it there if you like but I'm hoping Santa will surprise me with it. You can also find a few preview pages on Google Books, including the formula for Koji Bread which I'm making today.

dabrownman's picture

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!

benspinks's picture

It's been out in the UK for a couple of weeks,  there are a couple of reviews on Amazon UK.  It is an incredible book, and one that will prove a challenge in many respects.  I've made the flax/sunflower (wonderful!), the toasted sesame, which semi-failed twice (but still tasted amazing), the Kamut 60%, which also failed, but I loved nevertheless. I think if you're used to making breads with high wholegrain content you'll just outright love it, and if are not, then with a little (or lot) of practice you'll still end up making some of the most satisfying breads you could ever wish to produce (Even if at first they're not too pretty:-)



ml's picture

Thanks for admitting you didn't make the most beautiful loaf 1st try. Neither did I ! Please keep posting your T3 bakes, so I have something to bounce off of. I am going to have to keep a detailed baking log, I think.



BreadBro's picture

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

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

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

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

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

BreadBro's picture

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