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- เผยแพร่เมื่อ 14 ต.ค. 2013
- "There definitely is a story to every kind of bread we're making," says Chad Robertson of Tartine Bakery in San Francisco. Hear his story and see the beautiful breads he crafts in this video.
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See Chef Robertson's newest book, Tartine Book No 3
www.amazon.com/Tartine-Book-No...
I have been baking bread since 2002 and can make over 40 types of bread. But since August 17, 2014, I have been baking Tartine bread every week ! (except last week). I love it. It is the best bread.
I've been baking bread for 50+ years...some of that as a baker in a large school district (when schools used to actually cook food) and it is so funny to see the "trends" swing back to the basics. Used to be bread like this was for my hubby and kids only and softer loaf breads and rolls were for all the other people since it just wasn't "normal" to serve company such bread. HAHA! Thankfully the old rustic breads are back and I'm not such a freaken hippy. My first bread book was the 1970 Tassajara bread book. Before that I just used an old german recipe. Even at my age, I am still learning and love the low or no commercial yeast trend and have adapted all my old "farmer style breads" to use very little yeast. Bread tastes sooooo much better with overnight fermintation and/or rise. My kids and grandkids know what real bread like this tastes like!
Can't wait to go to Tartine Bakery!
Hi, My Name is Jacob.I live in New ZeaIand. I bought your book just recently and just wanted to say you are an inspiration. I love your book tartine bread! I have a batch of bread on the go now... Thank you for sharing your craft and knowledge in this book. :-) Peace.
Pour commencer la journée au petit déjeuner café baguette / tartine +beurre où confiture ainsi va la vie😉
Cool video. The next time we're in San Franciso, will have to take some time to visit the Tartine Bakery!
I'm looking forward to a biopic of this man starring Bill Hader.
Great guy, reminds me of Michael fassbender
❤
Holy crap that shop is packed with customers.
Im a baker with 8 years experience, 4 of those 8 years i have been making sourdough bread.
Anyone know what model of oven?
The oven manufacturer 'Breville' sponsored this video. Has anyone tried to make the bread from Chad Robertson's book in a Breville oven?
Can someone help me find the background music at the start of the video?
He also uses the best and freshest flour milled by himself......lucky man.
how much does a regular breakfast in this shop cost?
This is God Level bread. The cover photo on his book made me believe he has made a deal with Satan. The bread itself is so yummy. I don’t think I’ve had better.
In 50 years of tasting bread, in France and all over the world, I have only tasted the equal of Chad's bread (taste and consistency) one time, 40 years ago in Paris (especially his country loaf). His Petit Pain au Chocolat has almost no equal that I know of, even in France, in the past 50 years. We're contemplating driving to SF (our old hometown) a thousand miles just to have these one more time. The bread is not sourdough, by the way. That would ruin it.
Why do you cut it when its still hot? Supposed to cool first it i think?
is this the same bakery that sales 4$ bread