Chad Robertson | The Splendid Table

Baker Chad Robertson is the co-owner of Tartine Bakery & Cafe in San Francisco with his wife, pastry chef Elisabeth Prueitt. They were nominated for the James Beard award for Outstanding Pastry Chefs in 2006 and 2007, and won the award in 2008. He is the author of Tartine Bread and co-author of Tartine with Prueitt.

Recipes and Stories by Chad Robertson

Whole-Wheat Bread
Since the whole-wheat flour absorbs more water than white, the dough benefits from a longer resting period after the initial mix. The rest for the basic country dough is 25 to 40 minutes; 40 minutes to an hour is good for whole wheat. Some bakers favor an overnight rest for whole grain—a technique worth exploring as long as you wait to add the leaven until you begin to give the dough turns.
Buttermilk Scones

Recent Stories