Toast the bread over hot coals rather than high flames, so that the heat is able to reach the center of the dough before the outside burns; rotate the stick often to ensure even cooking. The bread will be done when it has a deeply golden exterior and sounds hollow when tapped—around 5 minutes, depending on the heat and how thinly the dough was rolled.
This Chronicle Books video features Chad Robertson, co-owner of Tartine Bakery in San Francisco, and the author of Chronicle’s Tartine Bread, published in 2010:
To Chad, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. He developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens.
We always like videos that show how things are made, but the bonus here for us was talking about how having the patience for the bread to rise made the bread taste even better than it would have had it been rushed.
"Consumers making a choice to buy a loaf of bread made with local flour has a lot of power… It enables the consumer to directly effect their neighbors, whether it’s the farmer that grew the grain, the cleaner that cleaned it, the miller that milled it, the bakers that baked it, the retailer that sold it, the distributor that brings it around… By spending $5 on a loaf of bread, they are effecting their whole neighborhood."