The bread from Tartine Bakery in San Francisco is legendary. Beautiful loaves and baguettes, handcrafted with a crispy crust, airy interior, and enchanting aroma. This distinctive bread was developed by cult baker Chad Robertson, who learned the craft over ten years with the best bakers in the United States and France before starting to bake bread in his first small wood-fired oven. In this book, he reveals the secret of his legendary bread. With detailed instructions and numerous step-by-step photos, he clearly and understandably demonstrates how his extraordinary bread is made from nothing more than flour, water, and salt. By making small variations in the ingredients, proportions, and methods, one can progress from the basic recipe to pizza and baguette, to brioche, croissant, and breakfast rolls.