The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day. At 5pm, these rugged, magnificent loaves are drawn from the oven. The first cut yields steam and room-filling aroma, exposing an open and tender interior underneath the burnished, substantial crust.
Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt.
Written by Chad Robertson. Photographs by Eric Wolfinger.
Pickup available at 2651 N MilwaukeeUsually ready in 2 hours