Richard Hart Bread: Intuitive Sourdough Baking

When it comes to baking bread, Hart, a chef-turned-baker and founder/owner of Hart Bageri in Copenhagen, is more a sensualist than a scientist, believing that a baker needs to employ all of their senses in order to turn out a good loaf of bread. However, while Hart may emphasize the importance of intuition, he is no slouch when it comes to the scientific side of baking. After regaling readers with his own culinary journey toward superior bread, Hart delivers an extensive introduction to necessary tools and ingredients, techniques, and principles involved in bread baking, including a thorough tutorial in baker’s percentages and scaling. Among the more than 60 recipes are basic breads, such as everyday rye bread and perfect sandwich bread, as well as less traditional bread items, such as flour tortillas made with surplus sourdough starter, and Danish treats like brunsviger (a caramel brioche). For additional support, Hart provides explanatory videos, which can be accessed through QR codes.