Reddit reviews Tartine Book No. 3: Modern Ancient Classic Whole (Bread Cookbook, Baking Cookbooks, Bread Baking Bible)

I recently got Tartine #3 when it was posted here for 5$ a few weeks ago. In it there is a recipe for Oat Porridge bread, this website has the recipe basically. I also have Sandor Katz' The Art of Fermentation, and it in it is a technique for making a fermented oatmeal, where you basically just do a 2:1 ratio (or more if you like a thinner porridge) of rolled oats to water and let it sit out over night or longer. Its good, you get a tangy taste to the oats and I find it to get a really creamy texture. So what I did was combine the two. I took the suggested amount of oats and water for the porridge bread in Tartine, then just left it out for a week, stirring once a day. By the time I did the bread it smelled reallllly great, very yeasty and sour. I blackslopped some of it into the initial dough of the bread, then cooked and incorporated it as per instructions.


Came out well, but I used a little bit more water than suggested in the porridge and so I probably should have added a bit more flour into the dough. As I said, it stuck to the banneton and deflated a lot, so it ended up more of a disk than a boule, but even so, I got a good bit of oven spring. Taste wise, the bread was very good. Well soured, and very hearty with all the oats in it. As they mention in the recipe, the crumb is super tender, and this bread holds up very well, I was eating it 5 days later and it still felt just as fresh as when I first made it, barring a bit if dryness where the cut was. Really an excellent loaf, just kind of hard to work with and very easy to over hydrate if you aren't careful.

Take a look at the following books which your local library may possibly have. All deal with whole grain breads and breads made using non-standard flours.

Tartine Book No.3: It's the Tartine round loaf in a million whole grain variations, while also including some interesting pan loaves.

Peter Reinhart's Whole Grain Breads: Recipes for pretty much every type of whole grain bread. Uses a lot of specialized ingredients, and complex multi-stage recipes, and contains a ton of information.

Peter Reinhart's Bread Revolution: Not familiar with this book but it looks neat, probably advanced if you're just learning about using alternative grains to white flour but still interesting.

Home Baked: Nordic Recipes and Techniques for Organic Bread and Pastry: This is a personal favorite book, and the vast majority of the recipes use whole grains. Everything I've made out of this has been excellent, although some recipes are lacking in how-to type details that might not be obvious to a novice baker.

Name: Josh

Age: 17. And three-quarters.

Location: The Bay Area

Interesting fact: I just ordered a used copy of Tartine Book No. 3. Also, the name "Jesus" is apparently the Greek form of the Hebrew name "Joshua." (And they say Sunday School isn't useful. Psh.)

There are a couple farms over the hill and through the woods from me. Owner won't let me ride the cows, though. Too bad.

Kik: FricketyFrick

I am one of the bakers at a new bakery in Kansas City. We do mild sourdoughs and refer to Josey Baker's book a lot.
We also use Tartine's book