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Baking Bread and Surfing

by Dan
Food & Drink / September 10, 2010

Tartine Bread by Chad Robertson

Surfer Chad Robertson is the co-owner of Tartine Bakery & Café in San Francisco and is widely regarded as the best bread baker in the United States. 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.
 
In this beautiful mini-documentary, Chad talks about his relationship with bread, teaching friends to bake their own loaves, and how bread relates to surfing:
 
 
With beautiful photographs by fellow surfer Eric Wolfinger, Chad's new book Tartine Bread provides clear, step-by-step instructions for making exceptional bread with your own hands using just flour, water, and salt.
 
Chad not only explains how it all works, but he demonstrates how variations from his master recipe can lead to wonderfully diverse breads so you can create your own unique and personal loaf.
 
The book also includes 30 sweet and savoury recipes using the day-old bread to make sandwiches, classic soups, puddings, delicious baked French toast, and an addictive Kale Caesar... 
 
Tartine Bread Page

Comments (1) | Tags: baking bread recipes tartine video Bookmark and Share

Comments

On September 30, 2010 at 06:58 PM, charlesie yonn said:

my husband Tedd and I have been baking bread, wow I can say this, for 32 years and have been following your bread from Pt Reyes.  I actually watched you take bread out to the wood fired oven through the fence.  I was so lucky to see a peek. We first knew of you from the oven making
book.  We were also part of the Zen Center Community SF in the 70’s and baked from the Ed Brown Tassajara Bread Book, we have learned so much since then.  Now this wonderful book, it really is different in the way it is written. We
have great respect for a very good bite of bread.
Thank you for sharing your baking knowledge,
Most Sincerely, Charlesie and Tedd

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