Download e-book for kindle: Tartine Book No. 3: Modern Ancient Classic Whole by Chad Robertson

By Chad Robertson

ISBN-10: 1452114307

ISBN-13: 9781452114309

The 3rd in a sequence of vintage, collectible cookbooks from Tartine Bakery & Cafe, one of many nice bakeries, Tartine e-book No. 3 is a progressive, and altogether well timed, exploration of baking with complete grains. The narrative of Chad Robertson's look for historic flavors in heirloom grains is interwoven with eighty five recipes for whole-grain models of Tartine favorites. Robertson stocks his groundbreaking new equipment of bread baking together with new innovations for whole-grain loaves, in addition to porridge breads and loaves made with sprouted grains. This e-book additionally revisits the long-lasting Tartine Bakery pastry recipes, reformulating them to incorporate complete grains, nut milks, and replacement sweeteners. greater than a hundred images of the adventure, the bread, the pastry and the folks, make this can be a must-have reference for the fashionable baker.

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Additional info for Tartine Book No. 3: Modern Ancient Classic Whole

Example text

In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until fluffy and smooth, about 3 minutes. Stop the mixer and scrape the sides of the bowl as needed. Add the eggs two at a time, mixing until each addition is blended into the batter, and adding the vanilla with the last addition. Beat for 1 minute more. On low speed, mix in the chocolate. indd 54 9/24/09 12:48:25 PM additions, beginning and ending with the flour mixture and mixing just until the flour is incorporated and the batter looks smooth.

On low speed, add half of the flour mixture, mixing just to incorporate it. Mix in the coffee just until blended. Mix in the remaining flour mixture until it is incorporated and the batter looks smooth. Stir in the milk chocolate chips. Scrape the batter into the prepared pan. Gently smooth the top. Bake until the top feels firm when lightly touched and a toothpick inserted in the center comes out clean, about 1 hour and 10 minutes. If the toothpick penetrates a chocolate chip, test another spot.

To make the cake: Sift the flour, cocoa powder, baking soda (bicarbonate of soda), and salt into a medium bowl and set aside.

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Tartine Book No. 3: Modern Ancient Classic Whole by Chad Robertson


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