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Smells Like 'Tine Spirit

Tartine Bakery is no stranger to the New York Times' food section, and today, they got another big spread, highlighting how to make Chad Robertson's famed country loaf. The recipe that sprawls across 38 pages in Tartine Bread is reduced for space. "[It's] reached cult status among passionate bakers for good reason," says the Times. "As bread recipes go, it's nearly perfect." Robertson is answering readers' bread questions on all week. [NYT]