Vendor
	Mohrbooks Literary Agency Maren Wiederhold
Categories
Cookery / food & drink etc

RICHARD HART BREAD

Richard Hart Laurie Woolever

Intuitive Sourdough Baking

From the bread master behind Copenhagen's Hart Bageri and the former head baker at the iconic Tartine in San Francisco comes a comprehensive guide to the art, craft, and joy of baking bread at home.

In UNTITLED A BOOK ABOUT BREAD, Richard Hart lays out the art of baking artisanal breads using an intuitive roadmap. Rather than focusing obsessively on precise formulas and complicated shaping, Richard teaches aspiring bakers key techniques they can apply for all loaves. He also encourages them to be observant: to think about their environment (is it humid, hot, or cold?), notice their starter (how big are the bubbles?), consider the dough (is it sticky?), and pay attention to how it reacts when it's divided, shaped, scored, and baked. With a humorous and reassuring voice, UNTITLED A BOOK ABOUT BREAD guides readers through making 60 different loaves, including Richard's signature sourdough city loaf, pan loaves, sweet breads, flatbreads, and more, without getting overly scientific. Richard Hart is the co-founder of Hart Bageri, with two locations in Copenhagen. Before his bread baking career, he was a chef in fine dining restaurants in London. He began baking bread seriously at Della Fattoria in California, eventually moving on to become head baker at Tartine in San Francisco, always developing his techniques and passion for his craft. Originally from England, he currently lives in Mexico City, Mexico.

Available products
Book Published 2024-11-05 by Clarkson Potter

Comments

Even if you have shelves and shelves of bread books, you'll still want this one!

Sourdough bakers have a serious contender for a new bread bible.

Richard Hart restores the heart to bread baking. He urges us to trust our senses over strict science. Like learning an instrument, baking bread demands patience, practice, precision, but above all, a passion. We're all safe in Hart's hands.

This book is for all the dreamers. For people who aren't afraid of making mistakes. We need more touch and feel and smell and taste. This book will provide a path of love and misery in trying but if we don't try, we will never know so it's worth it! Break your brain or bake your heart.

Richard Hart Bread is in a league of its own. Undoubtedly one of the world's greatest bakers, I have two words of advice for you: Buy it. Even if you have already mastered the usual suspectsa baguette, pain au levain, a whole grain loafnow it's time to earn your doctorate in baking. Richard's book will guide you to baking greatness.

Richard is the bread whisperer. Having been in the trenches with him, I've seen it firsthand. Next to his family, I don't think there's anything in the world Richard cares more about than breadit's more than a job, breadmaking courses through his veins. So when diving into the pages of this book, you're getting a piece of his soul. Each word, each method, it's steeped in his essence. The passion, the meticulous careit's all here. This book isn't just about bread; it's a type manifesto of Richard's lifelong quest for that fleeting (life affirming) moment of a perfect bake. It is a testament to the art and craft of baking. Trust me, you can taste the difference.