RICHARD HART BREAD

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.