Recently I watched San Francisco Baking Institute video class with Chad Robertson. Along with telling stories, he made one bread. I finally got the man’s method! Call it slow mix…. Here’s my translation.
For some time I have tried to grasp how to make a good loaf from the Tartine bread books. They just never never end up looking like they do in the book. It may be due to issues around hydration or lack of fermentation. Recently I had more success after...
I have followed Chad Robertson’s Tartine bread books, but with my “lazy baker” habits, schedule, and what-not, his approach challenges me. Recently I picked up Ken Forkish’s book, which is really good and has led to some really nice bakes. Not...
Using the wonderful Community Grains Hard Winter Wheat Flour for an adapted Chad Robertson formula from his first bread book, I got this beautiful specimen. A five hour autolyse, a three hour bulk ferment with folds, and a cold retard for 12 hours. The crust chewy,...
Whenever you got a bit of extra dough, why not try a new shape or a different kind of bread….say pizza? Chad Robertson does it in his Tartine bread book, which I've enjoyed lately, including a jump at his standard sourdough recipe, which is a...
