Finally, Bread 10

CHAPTER 1
Basic Country Bread 43

CHAPTER 2
Semolina and Whole Wheat Bread 109

CHAPTER 3
Baguettes and Fortified Breads 123

CHAPTER 4
Old Bread 175

Acknowledgments 295
Index 297

“What’s the point of making the best bread if no one else besides you and those around you will ever get to eat it?” We’ve reached a point where bread has gone beyond a snack you buy every once in a while to a satisfying meal you can make at home.
There is a growing number of people who are taking the time to make their own, healthier bread.


If you were to pick up this book and ask yourself why you go to the trouble of baking instead of just buying it, what would you say? Chad Robertson actually received this question from Jeffrey Steingarten, author of "The Man Who Ate Everything."
And his answer was simple.
“First, try making bread yourself.
Then the answer will come out.”

Chad Robertson, who spent over a decade learning from the best bakers, then spent another decade researching and baking bread on his own, says that each loaf of bread has its own unique expression, as well as the touch of the maker.
His breads are made with the most basic ingredients - flour, water, and salt - using the most traditional natural fermentation method, and each one has an exquisite taste that makes it seem alive.


As a result, Tartine Bread, which started with a single, unremarkable recipe, quickly became a hit, and Tartine Bakery became one of the most famous bakeries in San Francisco.
And in 2008, Chad Robertson won the James Beard Foundation Award, the Oscar of the American culinary world.

This book is written by Chad Robertson, the owner and chef of Tartine Bakery, who personally explains to readers everything about Tartine Bread.
The author introduces the most basic recipes with detailed step-by-step photos and explanations so that anyone, regardless of their baking experience, will not fail or get frustrated, and then shows how to apply them one by one.


Even if it takes a little more effort, bread made honestly using the most natural levain shines even in a beginner's clumsy attempt at home.
With this book, which teaches you the know-how to make tartine bread, you can now enjoy the most delicious bread on your table.
Another fun aspect of reading this book is seeing the photos and results that capture the joy and fulfillment that Chad Robertson feels when making bread.
In addition, it has been supervised by Chef Eun-cheol Jang, the owner of the bakery 'La Monté', which is known for its authentic French bread, making it the best baking guidebook for domestic readers.

The most basic bread recipe that anyone can easily make

Chapter 1 introduces the basic bread recipe that will allow you to make all kinds of tartine bread.
All breads are made using a starter called 'levain' instead of yeast, and the process of cultivating levain and making bread is explained in detail from start to finish so that even beginners can try it without difficulty.
It also encourages readers by introducing stories of ordinary people who have succeeded in baking their own meals using the basic recipes introduced here.

A recipe guide to all the breads in the world

Chapters 2 and 3 introduce breads that apply the basic bread recipe.
Chapter 2 covers whole wheat bread made with whole wheat flour instead of wheat flour, and Chapter 3 covers baguettes and other nutritionally enhanced breads made by adding butter and other ingredients to basic ingredients.
Since any bread starts from a basic recipe, readers can naturally understand how to apply the basic bread recipe, and based on this, they can easily create unique breads by adding their own applications.


The Best Popular Dishes Made with Leftover Bread

Chapter 4 introduces dishes made using bread that is at least 2-3 days old, rather than freshly baked.
The various dishes made with the bread already introduced in Chapters 1-3 are another way to use the breads introduced above and provide the pleasure of creating unique dishes.
Even ordinary days become special moments through dishes that allow you to enjoy every last bit of old bread without wasting it.

Throughout this book, Chad Robertson continues to give you one message:
“You too, come and make your own bread.” Now, it’s time to make your own Tartine Bread.