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Watch Chad Robertson Make Bread from His Book Tartine No. 3

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Breadmaster Chad Robertson, of San Francisco's Bar Tartine and Tartine Bakery, bakes some bread in a zen video for The New Yorker. Robertson talks about the release of his third cookbook, Tartine Book No. 3, which focuses on whole grain breads. He was inspired to create the book after a visit to Denmark, where bakers were "cultivating dozens of wheat varieties." In the book, due out November 26 (pre-order on Amazon), Robertson uses amaranth, quinoa, and other sprouted grains to add texture, flavor, and nutrition to his bread loaves. "There's cheese and herbs and all these things you can add to bread but there's also an untapped resource of grains that can be combined in different ways," he says. Robertson explains the since bread is essentially just flour, water, and salt he adds grains and employs fermentation methods for flavor. Bread bros, get excited:

Video: New Bread, Ancient Grains

· Video: New Breads, Ancient Grains [TNY via Eater SF]
· All Coverage of Chad Robertson on Eater [-E-]
· All Coverage of Tartine Bakery on Eater [-E-]

—Gabriella Vigoreaux

Tartine Bakery

600 Guerrero St., San Francisco, CA 94110

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