Using the simple ingredients of flour and water and by stripping back the process of breadmaking to its most primitive form, Chad Robertson crafted a much sought-after Country Loaf at his San Francisco bakery, Tartine. This beautifully shot short documentary shows the processes and precision that goes into each lovingly moulded loaf, and hints at the years of training under French and American artisan bakers and the trial-and-error development behind Chad’s perfect loaf. In addition to running Tartine Bakery & Cafe and restaurant Bar Tartine in San Francisco with pastry chef wife Elisabeth Prueitt, Chad has written two cookbooks, including Tartine Bread, so you too can feel this famous dough beneath your fingertips.