I remember going to the bakery as a kid with my Dad and, if you went early enough when the bakery had just opened its doors, you could catch the baker making the bread in the oven. When they came out, hot and pipping — so hot that you could not hold them in your hands — you knew you were in for a treat. Slice open a loaf of bread, slap on some butter and cheese, which would start melting right away between the two halves, and eat. The whole thing melted in your mouth. Five minutes later, when the other loaves of bread had all cooled down, they would simply not taste the same.
Unlike the simple and small round bread that I used to eat as a child, the Tartine Bread featured in this 4SP Films video, in which celebrated baker Chad Robertson reveals the process behind the most sought-after loaf in San Francisco, is a rectangular loaf that is bigger than one person might be able to eat in one sitting. But then, who knows? Bon appetit!