Tartine bread is famous for its , often exceeding 75–80%. Working with such wet dough is notoriously difficult, but it is the secret to the bread's characteristic large air pockets (the "open crumb") and its moist, almost creamy texture.
At the heart of the Tartine story is , who, along with Elisabeth Prueitt , founded Tartine Bakery in San Francisco in 2002. Robertson’s goal was to create a loaf that felt "ancient"—one with a deeply charred, blistered crust and a wildly open, custardy interior .
The story of is more than just a recipe; it is a central pillar of the modern artisanal sourdough movement that redefined how Americans perceive and consume bread. The Philosophy of the "Country Loaf"
In 2010, the publication of the cookbook acted as a catalyst for the global home-baking boom. It demystified the sourdough starter and provided a visual, step-by-step guide that turned hobbyists into obsessed "bread nerds." This "Tartine Method" became the gold standard for artisanal bakeries worldwide, influencing everything from the aesthetic of the dark-baked crust to the use of Dutch ovens for home baking to mimic professional steam ovens. Legacy and Evolution