Sunday, April 24, 2011


For months now, I have been in a trial and error cycle, trying to get “the feel” for making artisinal bread, that intuitive understanding of how bread works.  The process in making traditional artisinal bread does not lend itself naturally to a written recipe. 

This labor of love has been born from a desire to create and enjoy a beautiful artisan loaf of bread that has a satisfying depth of flavor, a good crust, and a moist, supple crumb that is so difficult to find. 

When I came across Chad Robertson’s book Tartine Bread, I was inspired.  He has translated his method for making his amazing bread at home that is comparable to his bakery in San Francisco.  In his book he has documented the process with detailed photographs and instructions for clarity.

The making of this bread requires a devotion to the use of natural leaven, often called sourdough. It begins with a culture that is created when flour and water are combined, and the microorganisms-wild yeasts and bacteria present in the flour, in the air, and on the baker’s hands-begin to ferment spontaneously.  After fermentation begins, the baker “feeds” the culture regularly to “train” it into a lively and predictable starter.  But this is a commitment easily entered into if you desire to enjoy bread that has a deep auburn crust that shatters between the teeth, giving way to a tender, pearlescent crumb.  

So if you decide to jump on board and try your hand at creating some extraordinary bread, you have my support.  Or if not, I would be happy to share a slice with you.


“It is written: ‘Man does not live on bread alone, but on every word that comes from the mouth of God.’   Matthew 4:4

1 comment:

  1. Been trying some of this myself this past winter! Pretty fantastic stuff! Awesome with olive oil and fresh cracked pepper!