How Chad Robertson Perfected The Country Loaf

© Matthew Armendariz
By Emily Kaiser Thelin Posted November 26, 2013

The recipe for the country loaf at Tartine Bakery has barely changed since Chad Robertson first opened the bakery in 2002. Since then he has only tweaked one thing: the flour. “I’m using a little bit higher-extraction flour than I was before,” Robertson says. “Higher extraction means a higher percentage of the grain. We originally used a blend of white and whole-grain flours, but I’m excited about this type 85 flour. At about 85 percent extraction, it’s the best of both worlds: more whole-grain flavor, without so much bran to weigh it down.” Here, Robertson shares his simple method to make an exquisite loaf of bread.

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