The NYT gives it to you and streamlines the 38-pager in the book. Still, it is daunting and only for the ambitious. I just realized a couple of weeks ago that you can also buy the bread earlier in the day (at the bakery it is ready at 4:30 p.m.) at Bar Tartine on Valencia, which is open for lunch, Wednesdays through Fridays from 11 a.m. to 3 p.m.
Somehow the Tartine bread is a story about how something can always be better or maybe now bread here has reached its end. With all of the amazing bread in the Bay Area – when I first moved here I think I ate mostly bread for the first year – it was hard then to think that someone else could come in and make an even better loaf. But Robertson did. Although looking at the recipe…well, wow. It wasn’t easy. Again, the recipe is here.