Richard Hart Bread : Intuitive Sourdough Baking

*WINNER OF THE 2026 GUILD OF FOOD WRITERS AWARDS - SPECIALIST COOKERY BOOK AWARD* *SHORTLISTED FOR THE JAMES BEARD MEDIA AWARD* *SHORTLISTED FOR THE ANDRE SIMON FOOD & DRINK AWARD 2026* 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.