RICHARD HART BREAD

By learning how to see, taste, touch and adapt, readers can find their own way to making truly wonderful bread rather than focusing obsessively on precise formulas. 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. In addition, you can explore 60 recipes including flatbreads, focaccias and ciabatta, bagels, English muffins and burger buns. Richard Hart is the founder of Copenhagen's Hart Bageri and former head baker at San Francisco's Tartine.