Breville Presents Breaking Bread with Chad Robertson of Tartine Bakery

[@justinenghiem5145]

I have been baking bread since 2002 and can make over 40 types of bread. But since August 17, 2014, I have been baking Tartine bread every week ! (except last week). I love it. It is the best bread.

[@thora1388]

Can't wait to go to Tartine Bakery!

[@jakeysnakeey1972]

Hi, My Name is Jacob.I live in New ZeaIand. I bought your book just recently and just wanted to say you are an inspiration. I love your book tartine bread! I have a batch of bread on the go now... Thank you for sharing your craft and knowledge in this book. :-) Peace.

[@marianneleth4957]

Isn't it amazing that some flour, water, and a bit of salt is so universal - and can unite us all, regardless of our culture and background! 😊

[@tanyabriggs8969]

I've been baking bread for 50+ years...some of that as a baker in a large school district (when schools used to actually cook food) and it is so funny to see the "trends" swing back to the basics. Used to be bread like this was for my hubby and kids only and softer loaf breads and rolls were for all the other people since it just wasn't "normal" to serve company such bread. HAHA! Thankfully the old rustic breads are back and I'm not such a freaken hippy. My first bread book was the 1970 Tassajara bread book. Before that I just used an old german recipe. Even at my age, I am still learning and love the low or no commercial yeast trend and have adapted all my old "farmer style breads" to use very little yeast. Bread tastes sooooo much better with overnight fermintation and/or rise. My kids and grandkids know what real bread like this tastes like!

[@cutleryandmore]

Cool video. The next time we're in San Franciso, will have to take some time to visit the Tartine Bakery!

[@hervedupont6955]

Pour commencer la journée au petit déjeuner café baguette / tartine +beurre où confiture ainsi va la vie😉

[@jpaxonreyes]

I'm looking forward to a biopic of this man starring Bill Hader.

[@evanturner2530]

Anyone know what model of oven?

[@bintwang]

Im a baker with 8 years experience, 4 of those 8 years i have been making sourdough bread. I get praise for the sourdough bread, but for myself i cannot seem to like the sour taste.

[@THEH0WLER87]

use a white flour starter it will be less sour and more milky than a wholegrain or rye

[@hejmRage]

^ what they said plus you can increase hydration and fermentation temperature to produce more lactic acid as opposed to acetic. Another tip is not to do cold proof and use a "young levain" (mixed in the dough ~2h after feeding) - that's what Robertson does to reduce the acid load. Happy baking!

[@charlesfurer]

Using the suggestions below, I've been making "sourdough" bread that has none of the sour taste. Really, none whatsoever. It's not the best name for the bread, IMO--wild yeast bread would be more appropriate.

[@mikewurlitzer5217]

I know this was an old post but like you we don't care for sour bread but appreciate the CLAIMED benefits. While the Tartine method produces IMO quite a mild bread my wife who can smell sour bread a mile away does not like it. HOWEVER, using the exact same recipe with one change and then following all Chad's methods we now have a bread that we love. I replaced the SD starter {rye in our case} with Wild Yeast Water made from Raisins, or apples, or blueberries, or crab apples, and WOW. Zero sour flavor and only a almost imperceptible hint of the fruit used in the Wild Yeast Water. All other qualities of this bread remain the same.

[@vladimir36]

​@@mikewurlitzer5217 Здравия! это очень здорово! а, Вы, не пробовали выпекать хлеб на термофильный закваске? Аромат просто божественный на весь квартал

[@VerifiedFiveIron]

Can someone help me find the background music at the start of the video?

[@stinkyunicornsoaplab6714]

In the description box, it said : American cars 60. Then there's a long list of getty image music with lots of numbers. I think it is by the time lapse, so try it from the start of the list. Good luck.

[@cdavid0624]

Holy crap that shop is packed with customers.

[@carolepaquin8980]

Apathetic012 and every minute of waiting is worth it! I have never tasted anything as good as the bread and pastries from Tartine. Can’t wait to go back to SF especially for them!

[@dsdfsdfdsfsdfds3800]

how much does a regular breakfast in this shop cost?

[@rodney_c]

Great guy, reminds me of Michael fassbender

[@supercooled]

1:17 Covid was around in 2013 when this video was made or does he not enjoy the aroma of yeast and dough intermingling?

[@andrew-mo1hi]

Yes, we really need to figure this out. Also 2:11

[@bhuvidya]

@@andrew-mo1hi I think exposure to flour dust over a long period of time as a baker is bad for your lungs. Maybe that's the reason for the mask.

[@VerifiedFiveIron]

Breathing flour all day several days a week can result in bakers developing flour allergies. That would be the end of their careers. A mask can help prevent inhalation of excess flour in the air.

[@supercooled]

@@VerifiedFiveIron makes sense. Wonder why it isn’t more prevalent.

[@VerifiedFiveIron]

@@supercooled Maybe it is. We wouldn’t know. We’re outside the industry and it wouldn’t be in the news.

[@necessaryvolitio]

The first chapter of this guy's bread book is such self-indulgent, best life crap, I would encourage anyone to read it who like me takes sick pleasure in having unremitting disdain for things.

[@ErikPukinskis]

This is God Level bread. The cover photo on his book made me believe he has made a deal with Satan. The bread itself is so yummy. I don’t think I’ve had better.

[@danieldimuzio184]

The oven manufacturer 'Breville' sponsored this video. Has anyone tried to make the bread from Chad Robertson's book in a Breville oven?

[@1967davidfitness]

He also uses the best and freshest flour milled by himself......lucky man.

[@2adamast]

Traditionally flour isn't used fresh, there is a resting time there too.

[@hirenpaul5767]

Hea

[@powdmizu6379]

is this the same bakery that sales 4$ bread

[@larrylitmanen9877]

You mean $4 toast.

[@powdmizu6379]

yea

[@Sweetthang9]

No, that's "The Mill" by Josey Baker.

[@simolwarayni5777]

+PatisserieBoy hello ha waryou My name is Simo from Morocco baker and all kinds of pastries you can work with you

[@Starts_like_this]

❤

[@TitoHopia]

Why do you cut it when its still hot? Supposed to cool first it i think?

[@gregorsamsa1364]

Not if you want to enjoy some warm freshy fresh bread

[@nicolasdelaforge7420]

In 50 years of tasting bread, in France and all over the world, I have only tasted the equal of Chad's bread (taste and consistency) one time, 40 years ago in Paris (especially his country loaf). His Petit Pain au Chocolat has almost no equal that I know of, even in France, in the past 50 years. We're contemplating driving to SF (our old hometown) a thousand miles just to have these one more time. The bread is not sourdough, by the way. That would ruin it.

[@GG1783]

Looks like wolverine

[@kahlileabboud6381]

Nobody needs to use kitchen cap? or use some adequate clothes, like uniform?

[@juhareunanen2433]

No.

[@TitoHopia]

Nope.

[@vzanvers8824]

Все хорошо в этой пекарне. Но нет гигиены никакой. Волосы не закрыты на голове, бороды у мужчин.

[@vladimir36]

Эт точно!

[@marck1726]

Nothing to do with Breville

[@fauxmanchu8094]

Overrated bread. It doesn't come close to the greatness of Asian breads. What's so good about a dry, jaw breaking, burnt crust that taste like cardboard and a crumb that taste like vinegar? I suppose that given the paucity of good, home cooking in the west, they would consider this the pinnacle of good baking. Made this once, took one bite and it was straight to the trash can. It was a three-day fermentation recipe with just natural yeast as the leavening. It tasted that bad and devoid of any nutrition I didn't even give it to the ducks and slugs.

[@caesar90291]

A: you haven't had his bread. B: You cooked it wrong.

[@mikebordeaux8218]

Faux Manchu , you mad bro?

[@2adamast]

You have point, even if Asian bread is not my reference

[@nokomisjeff]

One bakes bread, not cooks bread.

[@cassaundrawashington7024]

I have made Chad’s Tartine Bread with great success! He uses a “Young” Natural Yeast w the option of same day bake or Refrigeration to control flavor and Sourness. Love this bread. ❤️❤️ Keep trying. Dont give up.

[@Mr0108288]

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