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Richard Hart

Richard Hart Bread

★★★★★
★★★★★
€34.99
A01=Richard Hart
Age Group_Uncategorized
Age Group_Uncategorized
Author_Richard Hart
automatic-update
bagels
bakery cookbook
baking
baking guide
baking techniques
bread methods
bread recipes
bread starter
breadmaking
Category1=Non-Fiction
Category=WBA
Category=WBH
Category=WBVS
Category=WBVS2
ciabatta
COP=Australia
Delivery_Pre-order
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
flatbreads
focaccia
Hart Bageri Copenhagen
how to make sourdough
Language_English
make bread at home
PA=Not yet available
Price_€20 to €50
PS=Forthcoming
rye bread
softlaunch
sour dough bread
step-by-step
Tartine San Francisco

Product details

  • ISBN 9781761451607
  • Weight: 1264g
  • Dimensions: 203 x 254mm
  • Publication Date: 03 Dec 2024
  • Publisher: Hardie Grant Books
  • Publication City/Country: AU
  • Product Form: Hardback
  • Language: English
Delivery/Collection within 10-20 working days

Our Delivery Time Frames Explained
2-4 Working Days: Available in-stock

10-20 Working Days: On Backorder

Will Deliver When Available: On Pre-Order or Reprinting

We ship your order once all items have arrived at our warehouse and are processed. Need those 2-4 day shipping items sooner? Just place a separate order for them!

Description

*SHORTLISTED FOR THE JAMES BEARD MEDIA AWARD*

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.

About Richard Hart
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.