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gptkbp:instance_of
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gptkb:bread
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gptkbp:average_temperature
|
450° F
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gptkbp:body_shape
|
oval
round
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gptkbp:brewing_process
|
natural leavening
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gptkbp:color
|
golden brown
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gptkbp:composed_of
|
whole wheat flour
bread flour
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gptkbp:cooking_method
|
baking
folding
scoring
kneading
shaping
stretching
proofing
steam baking
autolyse
bulk fermentation
cooling on rack
final shaping
pre-shaping
stretch and fold
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gptkbp:cooking_time
|
30 minutes
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gptkbp:created_by
|
gptkb:Chad_Robertson
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gptkbp:crust
|
crispy
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|
gptkbp:cultural_significance
|
artisan baking
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gptkbp:first_published
|
gptkb:Tartine_Bread:_Recipes_from_the_Bakery
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|
https://www.w3.org/2000/01/rdf-schema#label
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Tartine Bread
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gptkbp:ingredients
|
gptkb:water
gptkb:salt
gptkb:yeast
sourdough starter
|
|
gptkbp:is_popular_in
|
gptkb:Canada
gptkb:United_States
|
|
gptkbp:nutritional_value
|
high in carbohydrates
low in fat
source of fiber
contains protein
|
|
gptkbp:origin
|
gptkb:San_Francisco
|
|
gptkbp:pairing
|
gptkb:salad
gptkb:cheese
gptkb:soup
charcuterie
|
|
gptkbp:restaurant
|
gptkb:Tartine_Bakery
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|
gptkbp:serving_suggestion
|
with butter
with jam
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gptkbp:taste
|
slightly tangy
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|
gptkbp:texture
|
chewy
open crumb
|
|
gptkbp:bfsParent
|
gptkb:Elizabeth_Pruitt
|
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gptkbp:bfsLayer
|
5
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