Richard Hart Bread

Intuitive Sourdough Baking

Richard Hart

$55

Hardback

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English

Hardie Grant Books
03 December 2024

Cookery, food & drink; Cakes, baking, icing & sugarcraft

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.

By: Richard Hart
Imprint: Hardie Grant Books
Country of Publication: Australia
Dimensions: Height: 254mm, Width: 203mm, Spine: 26mm
Weight: 1.264kg
ISBN: 9781761451607
ISBN 10: 176145160X
Pages: 304
Publication Date: 03 December 2024
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

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.

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Richard Hart Bread

Intuitive Sourdough Baking

Richard Hart

$55

Hardback

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