By Leigh O’Connor.
He’s lauded by Chefs such as Nigella and Yotam and the founder of Copenhagen’s Hart Bageri – hailed as one of the world’s best bakeries – so when Richard Hart talks baking bread, we listen!
In his latest book, ‘Richard Hart Bread’, he dishes up the ultimate guide to the intuitive art of baking bread, filled with the expertise and experience of an internationally acclaimed baker.
"I can
easily be out geeked. I meet a lot of bakers who want to talk to me about bread
baking in a very scientific way, but to be honest, my eyes glaze over in
seconds,” he shares with AGFG. "There are plenty of books that go deep into
this stuff, if you want to go there.
"I understand respect the science, I admire the enthusiasm, but that’s not the kind of baker I am. I look at the dough, I put my hands in it, I smell it, I see how it behaves when I touch and stretch and shape it. I watch how it rises in the oven. I assess the baked bread and I compare it to what I’ve done before.
"I go by my experience and my senses, I’m more of a sensualist than a scientist and in this book, I’ll show you exactly what I look for so you can see, smell, touch and taste your way to your own great bread.”
Praise for Richard is widespread:
Yotam Ottolenghi – "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, passion. We’re all safe in Hart’s hands.”
Matty Matheson – "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 and bake your heart.”
Nigella Lawson - "Even if you have shelves and shelves of bread books, you’ll still want this one!”
Previously Head Baker at the legendary Tartine in San Francisco, Richard is originally from London and currently lives in Mexico City where he is opening his latest project "Green Rhino’, He has recently been announced as Executive Baker and Creative Director at Claridge’s Bakery, due to open at Claridge’s London later this year.
From blistering sourdoughs to rich rye pan loaves, flatbreads and focaccias and bakery favourites such as bagels, English muffins, burger buns and more, Richard teaches both seasoned and aspiring home bakers all his key techniques without holding anything back.
Through gorgeous photography, explanatory videos accessed via QR codes and thorough descriptions of methods, you will have all the tools you need to make great bread. Rich in stories and Richard’s boundless enthusiasm, this book will make you fall ever deeper in love with bread!
Richard Hart Bread, published by Hardie Grant, RRP $55.
