Description
"A comprehensive guide to the art, craft, and joy of baking bread at home featuring 60 recipes for sweet and savory loaves, from the bread master behind Copenhagen's Hart Bageri and former head baker at San Francisco's Tartine. In Untitled A Book About Bread, Richard Hart lays out the art of baking artisanal breads using an intuitive roadmap. Rather than focusing obsessively on precise formulas and complicated shaping, Richard teaches aspiring bakers key techniques they can apply for all loaves. He also encourages them to be observant: to think about their environment (is it humid, hot, or cold?), notice their starter (how big are the bubbles?), consider the dough (is it sticky?), and pay attention to how it reacts when it's divided, shaped, scored, and baked. With a humorous and reassuring voice, Untitled A Book About Bread guides readers through making 60 different loaves, including Richard's signature sourdough city loaf, pan loaves, sweet breads, flatbreads, and more, without getting overly scientific. By learning how to see, taste, and touch like a master, bakers can trust their instincts to make wonderful breads from crackling sourdoughs to rich rye pan loaves. And Richard's world-class breads are often very simple to make, skipping laborious kneading and fussy shaping-he teaches readers how to let the dough do most of the work. In addition to gorgeous photos taken at the bakery, around Copenhagen, and in the wheat fields of Italy, this book includes QR codes linking to a variety of technique videos for additional support. For Richard, the secret to baking great bread is using touch and feel to understand your dough, embracing all the great loaves you'll make along the way"--
