--- product_id: 1652835 title: "- Tartine Bread" price: "€ 70.68" currency: EUR in_stock: true reviews_count: 10 url: https://www.desertcart.at/products/1652835-tartine-bread store_origin: AT region: Austria --- # 12+ hour levain fermentation Detailed sourdough baking guide Oven-steam baking technique - Tartine Bread **Price:** € 70.68 **Availability:** ✅ In Stock ## Summary > 🍞 Elevate your kitchen game with the ultimate sourdough bible! ## Quick Answers - **What is this?** - Tartine Bread - **How much does it cost?** € 70.68 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.at](https://www.desertcart.at/products/1652835-tartine-bread) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - • **Master the Art of Sourdough:** Step-by-step, foolproof instructions to craft bakery-quality loaves at home. - • **Join a Thriving Baking Community:** Over 7,000 rave reviews prove this book is the go-to for passionate home bakers. - • **Versatile Dough for Bread & Pizza:** One dough recipe that effortlessly transforms into rustic loaves or artisan pizzas. - • **Unlock Flavor with Natural Fermentation:** Leverage a 12-hour levain process for complex, tangy depth in every bite. - • **Pro-Level Baking with Lodge Combo Cooker:** Steam-trapping cast iron method ensures perfect crust and crumb every time. ## Overview Tartine Bread by Chad Robertson is a top-ranked, critically acclaimed guide that demystifies artisanal sourdough baking. Featuring detailed, precise instructions and a unique no-knead method, it empowers home bakers to create bakery-quality bread and pizza dough using natural fermentation and steam baking techniques. With over 7,000 glowing reviews and a cult following, this book is essential for millennials seeking authentic, preservative-free bread and a rewarding culinary hobby. ## Description Tartine Bread [Robertson, Chad] on desertcart.com. *FREE* shipping on qualifying offers. Tartine Bread Review: This book has changed my life. :) - I wanted to start baking my own bread because of how difficult it is to get a decent loaf of bread that is not loaded with chemicals and preservatives. I started out with some King Arthur Flour recipes available online, and quickly decided I wanted to try my hand at sourdough breads. I followed the instructions over at King Arthur Flour to create a starter, received a little advice from The Fresh Loaf forum, and then decided to buy this book. As others have written, the book is not one that has hundreds of bread recipes in it, although there are actually quite a few. I have baked two loaves from the book -- the Basic Country Loaf, and the same bread with roasted walnuts. The breads have been amazing. And what is perhaps more exciting, the same dough makes fantastic pizza. Is it worth the price? Well, it was to me. It was nice to have a set of instructions to read over a bunch of times before taking the plunge into making my first Tartine loaf. Chad Robertson gives a lot of detail, and quite frankly, the instructions are a bit overwhelming and could do with some serious editing. Not because they are confusing, but because they are very lengthy. There is nothing wrong with lengthy; but I encourage anybody reading this book to sit down at their computer and type up those portions of the instructions that they need to bake the basic country loaf, and then print those out. Otherwise you will find yourself needing to turn pages with sticky hands to figure out what you are supposed to do since the recipe spans many pages, and the book is too beautiful and expensive to get dirty. If you are not familiar with bread baking, but you are willing to commit the time to learning and making this "no knead" bread, you won't be disappointed. But, I would do what I did first, and get a sourdough starter that is working nicely before buying the book. It will only be a huge frustration if you buy the book and never get the starter to work. While he gives instructions for creating a starter, I can't say with certainty that they will work for everybody. You can always try it after you've created your own following the advice from King Arther Flour or another source. The process for the basic loaf boils down to this: Take some of your starter (you can take it straight from the fridge, unfed), and build a levain with it. That just means adding water and flour to it, and letting it sit out on the counter for 12 hours or so. Once the levain is ready (a spoonful of it will float in a bowl of water), you mix the rest of the flour and water and make a very sticky dough, which you will "turn" 4-6 times over the the course of 4 hours. Then you can divide the dough and make pizzas with it, or divide it and shape into loaves which will then "proof" in a bowl or basket, overnight in your fridge. The next morning, you can fire up the oven, and get baking. He suggests the Lodge Combo Cooker, and that is what I purchased here on desertcart. It is basically two cast iron pans where one acts as a lid to the other, and traps the steam generated from the wet dough as it bakes. I have never had a problem with my breads burning on top or on bottom, however, if you bake too low on the stove you may find that the bottoms burn. Baking in the middle rack as suggested, has always given me beautiful loaves. I've "scored" my bread (cut it before baking) with a sharp knife or with kitchen shears. The breads make great grilled cheese, PB&J, toast and that is basically all I have done with them to date. They also taste great fresh out of the oven (well, after waiting a couple of hours). I've added a photo of one of my best tasting loaves yet. You will see that I baked it rather dark. It does not follow any formula in the book though it is based entirely on the book's process using the same ratio of levain to flour, etc. It is just that altered the percentage of All Purpose, Whole Wheat and Whole Rye flours to suit what I had on hand. Ken Forkish's Flour Water Salt Yeast is also an excellent book with similar baking techniques (i.e., lodge combo cooker) but has both commercial yeast and sourdough recipes which also come out quite amazing. Review: Tartine Bread Baking - Arrived in great shape with only 2 pages of side notes in reference to bread making hints. I ordered the Tartine book because my daughter in law uses it for sourdough and specialty breads. I can not wait until I finally make my own bread 😊! ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #5,154 in Books ( See Top 100 in Books ) #2 in Homebrewing, Distilling & Wine Making #10 in Bread Baking (Books) #33 in Celebrity & TV Show Cookbooks | | Customer Reviews | 4.8 4.8 out of 5 stars (7,155) | | Dimensions | 9 x 1.5 x 10.5 inches | | Edition | 1st | | ISBN-10 | 0811870413 | | ISBN-13 | 978-0811870412 | | Item Weight | 2.88 pounds | | Language | English | | Part of series | Tartine | | Print length | 304 pages | | Publication date | September 15, 2010 | | Publisher | Chronicle Books | | Reading age | 18 years and up | ## Images ![- Tartine Bread - Image 1](https://m.media-amazon.com/images/I/913R7AglEiL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ This book has changed my life. :) *by D***. on March 21, 2014* I wanted to start baking my own bread because of how difficult it is to get a decent loaf of bread that is not loaded with chemicals and preservatives. I started out with some King Arthur Flour recipes available online, and quickly decided I wanted to try my hand at sourdough breads. I followed the instructions over at King Arthur Flour to create a starter, received a little advice from The Fresh Loaf forum, and then decided to buy this book. As others have written, the book is not one that has hundreds of bread recipes in it, although there are actually quite a few. I have baked two loaves from the book -- the Basic Country Loaf, and the same bread with roasted walnuts. The breads have been amazing. And what is perhaps more exciting, the same dough makes fantastic pizza. Is it worth the price? Well, it was to me. It was nice to have a set of instructions to read over a bunch of times before taking the plunge into making my first Tartine loaf. Chad Robertson gives a lot of detail, and quite frankly, the instructions are a bit overwhelming and could do with some serious editing. Not because they are confusing, but because they are very lengthy. There is nothing wrong with lengthy; but I encourage anybody reading this book to sit down at their computer and type up those portions of the instructions that they need to bake the basic country loaf, and then print those out. Otherwise you will find yourself needing to turn pages with sticky hands to figure out what you are supposed to do since the recipe spans many pages, and the book is too beautiful and expensive to get dirty. If you are not familiar with bread baking, but you are willing to commit the time to learning and making this "no knead" bread, you won't be disappointed. But, I would do what I did first, and get a sourdough starter that is working nicely before buying the book. It will only be a huge frustration if you buy the book and never get the starter to work. While he gives instructions for creating a starter, I can't say with certainty that they will work for everybody. You can always try it after you've created your own following the advice from King Arther Flour or another source. The process for the basic loaf boils down to this: Take some of your starter (you can take it straight from the fridge, unfed), and build a levain with it. That just means adding water and flour to it, and letting it sit out on the counter for 12 hours or so. Once the levain is ready (a spoonful of it will float in a bowl of water), you mix the rest of the flour and water and make a very sticky dough, which you will "turn" 4-6 times over the the course of 4 hours. Then you can divide the dough and make pizzas with it, or divide it and shape into loaves which will then "proof" in a bowl or basket, overnight in your fridge. The next morning, you can fire up the oven, and get baking. He suggests the Lodge Combo Cooker, and that is what I purchased here on Amazon. It is basically two cast iron pans where one acts as a lid to the other, and traps the steam generated from the wet dough as it bakes. I have never had a problem with my breads burning on top or on bottom, however, if you bake too low on the stove you may find that the bottoms burn. Baking in the middle rack as suggested, has always given me beautiful loaves. I've "scored" my bread (cut it before baking) with a sharp knife or with kitchen shears. The breads make great grilled cheese, PB&J, toast and that is basically all I have done with them to date. They also taste great fresh out of the oven (well, after waiting a couple of hours). I've added a photo of one of my best tasting loaves yet. You will see that I baked it rather dark. It does not follow any formula in the book though it is based entirely on the book's process using the same ratio of levain to flour, etc. It is just that altered the percentage of All Purpose, Whole Wheat and Whole Rye flours to suit what I had on hand. Ken Forkish's Flour Water Salt Yeast is also an excellent book with similar baking techniques (i.e., lodge combo cooker) but has both commercial yeast and sourdough recipes which also come out quite amazing. ### ⭐⭐⭐⭐⭐ Tartine Bread Baking *by K***R on March 6, 2026* Arrived in great shape with only 2 pages of side notes in reference to bread making hints. I ordered the Tartine book because my daughter in law uses it for sourdough and specialty breads. I can not wait until I finally make my own bread 😊! ### ⭐⭐⭐⭐⭐ Sourdough Revived *by B***3 on January 29, 2026* This book revived my sourdough baking. The instructions are clear and measurements spot on! All of the recipes offered, that I tested were wonderful! The photos make things clear and help to understand the dough. I use this several times a week. ## Frequently Bought Together - Tartine Bread - The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More: A Baking Book - Tartine: Revised Edition: A Classic Revisited: 68 All-New Recipes + 55 Updated Favorites --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.at/products/1652835-tartine-bread](https://www.desertcart.at/products/1652835-tartine-bread) --- *Product available on Desertcart Austria* *Store origin: AT* *Last updated: 2026-04-22*