Chad Robertson, Elisabeth Prueitt
Format: PDF / Kindle (mobi) / ePub
Author note: Eric Wolfinger [Photographer]
Publish Year note: Originally published in 2010
For the home or professional bread-maker, this is the book . It comes from a man many consider to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco, a city that knows its bread. To Chad, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. He developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. A hundred photographs from years of testing, teaching, and recipe development provide step-by-step inspiration, while additional recipes provide inspiration for using up every delicious morsel.
could see that the limitations of his schedule and equipment had necessitated a completely different approach. He doesn’t have a large oven (forget free-form hearth loaves), a large refrigerator (forget retarding), or even a mixer. What he does have is a few free hours in the evening after the dinner service and, under a six-burner range, a single convection oven with a broken door from which he needed to pull forty loaves a day. B A S I C C O U N T RY B R E A D 85 Although Dave didn’t have
these further informed the way I approached whole-grain baking. Both bakers made two versions of brown bread. The complet used a blend of white and whole-grain flours and produced a light wheat bread. The second, called integral, was made from 100-percent whole-grain wheat flour and had a darker, denser crumb with a more pronounced whole-wheat flavor. These are the loaves we lived on, along with pâté and flagons of rosé. Whether complet or integral, dough with a high percentage of wholewheat
3 baguettes POOLISH 200 grams all-purpose flour 200 grams water (75°F) 3 grams active dry yeast L E AV E N 1 tablespoon mature starter (see page 45) 220 grams all-purpose flour 220 grams water (80°F) Rice flour for dusting B AG U E T T E S I NGR EDI ENTS Q UANT I T Y BAKER’S PERCENTAG E Leaven 400 grams 40 Water (74° to 76°F) 500 grams 50 Poolish 400 grams 40 All-purpose Flour 650 grams 65 Bread Flour 350 grams 35 Salt 24 grams 2 To make the poolish, in a bowl, mix the
griddle. TA RT I N E B R E A D 14 0 BAGUETTES AND ENRICHED BREADS 14 1 The key to achieving English muffins with an open crumb is to keep the dough handling gentle and to a minimum. The dough needs a sufficient bulk rise to develop flavor and pockets of air throughout. Makes 12 to 14 English muffins 1 recipe Baguette dough (page 126) Mix of rice and all-purpose wheat flour for dusting Cornmeal (optional) 1 cup (1 stick) unsalted butter Prepare the baguette dough according to the recipe.
Allow the dough to undergo bulk fermentation for 3 to 4 hours. During this time, give the dough one or two light turns. Place a kitchen towel on a rimmed baking sheet and dust with rice flour mixture. Be sure to flour the towel well. Otherwise, the muffins can stick, and if they are forced later from the towel, they will be misshapen and will not rise evenly when cooked. Although the use of cornmeal rather than flour gives English muffins their trademark look, it tends to burn when the muffins