For the home or professional bread-maker, this is the book of the season. It comes from a man many consider to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco, a city that knows its bread. To Chad, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. He developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. A hundred photographs from years of testing, teaching, and recipe development provide step-by-step inspiration, while additional recipes provide inspiration for using up every delicious morsel.
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属于有基础的人观看
评分属于有基础的人观看
评分按照配方做的Croissant是我迄今为止尝试中的最好成品，层次分明、卖相尤其好。ATK适合“新手”尝试，Tartine是进阶版。话说，哪个新手会在家做Croissant？
评分1、非常棒2、适合有欧包烘焙经验的人士，尤其是有喂养天然酵种的爱好者3、书中面团的处理流程切勿照搬，应结合生活地区气候调整。
评分levain bread大集合，做法都是标准的artisan baking，非常地道，总体由简到难（高比重白面粉->高比重全麦粉），含水量相当高，技术难度相应也高，初学者并不适合。 tartine的一大特点是young levain，短一发+长二发，和其他书里略有不同，此外江浙沪地区冬季室温建议不要照着方子做，实在太费时，改良方法是添加少量的instant yeast。
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