The bread at San Francisco's legendary Tartine Bakery was developed by renowned
baker Chad Robertson over a decade of working with the finest artisan bakers in
the United States and France, followed by another decade baking solo in a small
wood-fired oven on the coast of Northern California. The following for this sing
ular bread far exceeds the bakery's daily production. Now, clear instructions an
d hundreds of step-by-step photos show you how to make this elemental bread. Als
o included are more than 30 sweet and savory recipes using the day-old bread to
make sandwiches, soups, puddings, French toast and kale Caesar.
