I have followed Chad Robertson's Tartine bread books, but with my "lazy baker" habits, schedule, and what-not, his approach challenges me. Recently I picked up Ken Forkish's book, which is really good and has led to some really nice bakes. Not that Chad's book hasn't got me baking his bread. Rather, it's something with the lost in translation, so I justified using Ken's sourdough for Chad's Levain dough from Tartine bread #1 and well, I got magic.
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