Richard Hart Bread
Intuitive Sourdough Baking
Published on 3. December 2024
Book
Hardback
304 pages
978-1-76145-160-7 (ISBN)
Description
*WINNER OF THE 2026 GUILD OF FOOD WRITERS AWARDS - SPECIALIST COOKERY BOOK AWARD*
*SHORTLISTED FOR THE JAMES BEARD MEDIA AWARD*
*SHORTLISTED FOR THE ANDRE SIMON FOOD & DRINK AWARD 2026*
Richard Hart Bread is a comprehensive guide to the craft of baking bread, featuring 60 recipes filled with all the expertise and experience of the founder of Copenhagen's Hart Bageri and former head baker at San Francisco's Tartine.
Richard Hart Bread is THE guide to the intuitive art of baking bread. Including bread making techniques, creating a starter, and breads that use a range of grains from rich rye and wheat loaves to barley, polenta loaves. As well you can explore flatbreads, focaccias and ciabatta and bakery favourites like bagels, English muffins and burger buns.
By learning how to see, taste, touch and adapt, readers can find their own way to making truly wonderful bread - from blistering sourdoughs to delicious beer loaves and more. Rather than focusing obsessively on precise formulas, Richard teaches both.
*SHORTLISTED FOR THE JAMES BEARD MEDIA AWARD*
*SHORTLISTED FOR THE ANDRE SIMON FOOD & DRINK AWARD 2026*
Richard Hart Bread is a comprehensive guide to the craft of baking bread, featuring 60 recipes filled with all the expertise and experience of the founder of Copenhagen's Hart Bageri and former head baker at San Francisco's Tartine.
Richard Hart Bread is THE guide to the intuitive art of baking bread. Including bread making techniques, creating a starter, and breads that use a range of grains from rich rye and wheat loaves to barley, polenta loaves. As well you can explore flatbreads, focaccias and ciabatta and bakery favourites like bagels, English muffins and burger buns.
By learning how to see, taste, touch and adapt, readers can find their own way to making truly wonderful bread - from blistering sourdoughs to delicious beer loaves and more. Rather than focusing obsessively on precise formulas, Richard teaches both.
More details
Language
English
Place of publication
South Yarra
Australia
Illustrations
Full-colour Photography
Dimensions
Height: 261 mm
Width: 210 mm
Thickness: 27 mm
Weight
1254 gr
ISBN-13
978-1-76145-160-7 (9781761451607)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
Richard Hart is the founder of Hart Bageri, with multiple locations in Copenhagen, partnered with Rene Redzepi of Noma. Previously, he was the head baker at the legendary Tartine in San Francisco. Originally from London, England, he currently lives in Mexico City where he is opening his newest project - Green Rhino.