Tartine Bread 🎯 Bonus Inside

At the heart of the Tartine story is , who, along with Elisabeth Prueitt , founded Tartine Bakery in San Francisco in 2002. Robertson’s goal was to create a loaf that felt "ancient"—one with a deeply charred, blistered crust and a wildly open, custardy interior .

Tartine bread is famous for its , often exceeding 75–80%. Working with such wet dough is notoriously difficult, but it is the secret to the bread's characteristic large air pockets (the "open crumb") and its moist, almost creamy texture. Tartine bread

Unlike the dense, sour breads of the past, Tartine’s signature uses a young leaven . By using the starter when it is fresh and sweet rather than highly acidic, Robertson achieved a delicate balance of flavor that emphasizes the natural sweetness of the grain over a sharp vinegar bite. The Technical Revolution: High Hydration At the heart of the Tartine story is