Richard Hart Bread: Intuitive Sourdough Baking By Richard Hart

James Beard Award Winner Find your own way to bake great bread This is the bread book bakers will come back to again and again. Richard Hart, former head baker at Tartine and founder of Hart Bageri in Copenhagen, teaches the intuitive side of sourdough. With 60 recipes and beautiful step-by-step photography, this book guides you through touch, smell, and timing—helping you read your dough and adjust accordingly. QR codes link to technique videos, but Hart’s generous, no-gatekeeping style is what makes the book so approachable. Who’s it for? For curious bakers ready to move beyond rigid formulas and start baking with all their senses—especially fans of Tartine, beginners intimidated by sourdough, and those who love European-style baking. Spices to pair with this cookbook: Caraway Seeds: A classic addition to rye bread, lending warm, earthy flavor. Fennel Seeds: Slightly sweet and aromatic, great in seeded loaves. Nigella Seeds: Adds a peppery crunch to flatbreads and savory bake