塔丁面包
Tartine
Elisabeth M. Prueitt、Chad Robertson、France Ruffenach、Alice Waters · 初版 2006 年
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5位读者提及
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来自旧金山备受赞誉的Tartine Bakery的面点师Prueitt与烘焙大师Robertson，不仅分享了他们的独家食谱，还揭示了将美味自制小点升华为传世杰作的秘诀与专业技巧。除了各色甜点、蛋糕与糖果之外，书中还包含咸味美食——无论是早餐、午餐、下午茶、晚餐还是开胃小吃，这里皆有涉猎——当然，更少不了琳琅满目的甜品！实用的建议化身贴心的Kitchen Notes呈现。这些“技巧”与“缘由”凝聚了作者们的专业心法，无论是调制最丝滑法式咸派的秘诀（绝对令你大感意外），还是最高效的
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……就像“在第Y天做X操作，就能做出酸面包（sourdough）”这么简单。你最后可能只弄出一团酸唧唧的面团……而不是真正的酸面包。想要一本极好的酸面包入门指南，我推荐阅读查德·罗伯逊（Chad Robertson）写的《Tartine》一书，以及浏览毛里齐奥·莱奥（Maurizio Leo）超赞的酸面包博客：https://www.theperfectloaf.com/
…as simple as "do X on day Y, and you'll have sourdough". You may end up with tart/acidic dough...but not proper sourdough. For a great introduction to making sourdough, I recommend reading the book, Tartine, by Chad Robertson, and browsing Maurizio Leo's amazing sourdough blog: https://www.theperfectloaf.com/
查德·罗伯逊的《Tartine》对我来说就是封神之作。它让我做出的酸面包从马马虎虎，直接飞升到水准稳定、惊艳全场，每次做出来都赞誉不断，吃起来都是一种享受。
Tartine by Chad Robertson was THE book for me. It took me from so-so sourdough bread, to amazing and consistent one that constantly gets praise and is a pleasure every time.
……他的酸面团配方简直是犯罪级的浪费）。对任何想入门面包的人：一定要用《FWSY》来更好地感受面团，但一旦上手，我建议你就把它放下。玩得开心。《Tartine》是一本很棒的进阶书。
…his sourdough recipe is criminally wasteful). To anyone trying to get into bread: Definitely use FWSY to get a better "feel" for dough, but as soon as you do I suggest you leave it behind. Have fun. Tartine is a great second book.
规模大小确实至关重要，但你也可以换个方式把它转化为自己的优势。我用的是罗伯逊在《Tartine》中推荐的 Lodge 铸铁两用锅（Combo Cooker）。密闭的空间意味着你只需极少量的水就能制造出适量的蒸汽。我发现面团在烘烤过程中散发的水分就足够了，不过随时加一小块冰块也……
Scale indeed matters but you can use this to your advantage another way. I use the Lodge Cast Iron Combo Cooker that Robertson recommended in Tartine. The confined space means you need very water to create an appropriate amount of steam. I have found the water coming off the dough as it bakes to be sufficient, but a very small amount of ice can always…
> 我一直认为，每家餐馆/烘焙店等都可以把自家的全套内部菜谱公开发表，而且营业额绝对不会出现丝毫下滑。完全同意。Tartine 烘焙坊的查德·罗伯逊写了好几本书，详细介绍了他们面包和糕点的做法。门外排的队依然一眼望不到头。
> I've long thought that every restaurant/bakery/etc could publish their full internal cookbooks and not see a drop in sales. Absolutely. Chad Robertson of Tartine bakery has written books detailing how to make their breads and pastries. Still lines out the door.