Tartine Bread

Amazon primeでドキュメント映画ステーキレボリューションを見た縁でマイケル ポーランの「人間は料理する」を読み、その縁でダンクスのコペンスタイル両手鍋を購入し豚肉のミルク煮を作ると同時にアランナ コリンの「あなたの体は9割が細菌」を読んで、私の体に棲む細菌の数々と協力するとどうなるかを試したくなった。そのためにマイケル ポーランがその本で紹介する「発酵種」を自分で育てパンを焼くためにこの本を買う事になったのだが思いの外長く楽しめそうだ。

英語での記載ですが、基本となる各工程が細かく記載されていますのでとても参考になります。パンや料理の写真もセンスがあって素敵です。温度表記や計量カップ数はアメリカ標準となっていますので、換算が必要です。

英語ですが、がんばって読んでよかったです。自分で作った酵母を使ってパンが焼けました。 サワードゥーに近いやり方ですが、毎日酵母の大半を捨てて継ぎ足すのでフレッシュなまま酸味の少ない好みのパンになりました。 これまでドライイーストを使って焼いていましたが、この本のおかげで酵母から作るパンに興味をもち レーズン酵母やブドウ酵母など応用して、タニテのパンを焼いています。周りにも好評です。

サンフランシスコなどで売っている、UFO型の大きなパンが作れた。もっとパン焼き技術やイーストの扱いをこの本で学べば、確実に自分もベーカリー！特に、アメリカ、カナダ、オーストラリア製の小麦粉を使うとグルテンが多いせいかビーフジャーキーの様な粘る皮が作れて、自分自身のキャリフォルニア時代の思い出に。日本の売っているパンはぐにゃぐにゃで甘くて、中途半端な菓子みたいだから。文化の違いだから仕方ないけど。多くの写真が含まれていて、目でも楽しんだ。小麦粉文化の一端を知れる本だと思う。☆四つなのは、全部深く読んで試して見ていないから、☆一つリザーブ。

Baskı ve sunum muhteşem. İçerik beklentimin üstünde.

I am not formally trained, but I am a seasoned baker. I have made bread for years, but I have had THE WORST luck with making sourdough bread. I was on the verge of thinking there was no hope for me, until... THIS BOOK CAME ALONG!!!!! I was seriously on my last try before I labeled it as a hopeless cause. I made the best damned sourdough you could possibly imagine using the Tartine Bread book!!! Crackling crust, beautiful crumb, pronounced, but not overpowering tartness, incredible spring, bubbles throughout... I couldn't believe it! Now, I'm pretty sure I can make just about anything!!!! I have read many books on the subject, but none of them go into the depth that is required to actually teach a person how to make sourdough. The author describes each step in detail, including what to note in terms of smell, appearance, feel, etc. Detailed pictures supplement this instruction. Also, his back story detailing his journey in bread-making is truly inspiring! I really enjoyed reading it. There is something truly noble and humble about bringing bread to the masses. A fantastic read... I'd give this book a million stars if I could!

I am very glad that I bought it.

I wanted to start baking my own bread because of how difficult it is to get a decent loaf of bread that is not loaded with chemicals and preservatives. I started out with some King Arthur Flour recipes available online, and quickly decided I wanted to try my hand at sourdough breads. I followed the instructions over at King Arthur Flour to create a starter, received a little advice from The Fresh Loaf forum, and then decided to buy this book. As others have written, the book is not one that has hundreds of bread recipes in it, although there are actually quite a few. I have baked two loaves from the book -- the Basic Country Loaf, and the same bread with roasted walnuts. The breads have been amazing. And what is perhaps more exciting, the same dough makes fantastic pizza. Is it worth the price? Well, it was to me. It was nice to have a set of instructions to read over a bunch of times before taking the plunge into making my first Tartine loaf. Chad Robertson gives a lot of detail, and quite frankly, the instructions are a bit overwhelming and could do with some serious editing. Not because they are confusing, but because they are very lengthy. There is nothing wrong with lengthy; but I encourage anybody reading this book to sit down at their computer and type up those portions of the instructions that they need to bake the basic country loaf, and then print those out. Otherwise you will find yourself needing to turn pages with sticky hands to figure out what you are supposed to do since the recipe spans many pages, and the book is too beautiful and expensive to get dirty. If you are not familiar with bread baking, but you are willing to commit the time to learning and making this "no knead" bread, you won't be disappointed. But, I would do what I did first, and get a sourdough starter that is working nicely before buying the book. It will only be a huge frustration if you buy the book and never get the starter to work. While he gives instructions for creating a starter, I can't say with certainty that they will work for everybody. You can always try it after you've created your own following the advice from King Arther Flour or another source. The process for the basic loaf boils down to this: Take some of your starter (you can take it straight from the fridge, unfed), and build a levain with it. That just means adding water and flour to it, and letting it sit out on the counter for 12 hours or so. Once the levain is ready (a spoonful of it will float in a bowl of water), you mix the rest of the flour and water and make a very sticky dough, which you will "turn" 4-6 times over the the course of 4 hours. Then you can divide the dough and make pizzas with it, or divide it and shape into loaves which will then "proof" in a bowl or basket, overnight in your fridge. The next morning, you can fire up the oven, and get baking. He suggests the Lodge Combo Cooker, and that is what I purchased here on Amazon. It is basically two cast iron pans where one acts as a lid to the other, and traps the steam generated from the wet dough as it bakes. I have never had a problem with my breads burning on top or on bottom, however, if you bake too low on the stove you may find that the bottoms burn. Baking in the middle rack as suggested, has always given me beautiful loaves. I've "scored" my bread (cut it before baking) with a sharp knife or with kitchen shears. The breads make great grilled cheese, PB&J, toast and that is basically all I have done with them to date. They also taste great fresh out of the oven (well, after waiting a couple of hours). I've added a photo of one of my best tasting loaves yet. You will see that I baked it rather dark. It does not follow any formula in the book though it is based entirely on the book's process using the same ratio of levain to flour, etc. It is just that altered the percentage of All Purpose, Whole Wheat and Whole Rye flours to suit what I had on hand. Ken Forkish's Flour Water Salt Yeast is also an excellent book with similar baking techniques (i.e., lodge combo cooker) but has both commercial yeast and sourdough recipes which also come out quite amazing.

If you really want to make amazing bread, Chad Robertson is your man. Unlike many English writers who put the emphasis on the 'sour' in Sourdough, Chad explains how to make beautiful bread with easy to make natural leaven (no yeast), without the need for the sour taste that many dislike. It has long been held that modern baking methods, using excessive yeast and energy are the cause of many people's intolerance to bread. Robertson helps to explain this, along with his well researched, long refined and detailed methodology for making outstanding bread. Stylish design with hundreds of outstanding photographs and a striking cover mean this will be a go-to book for many home bakers and a attractive addition to the coffee table for others. Stunning!