🔥
7d • Bread Banter 💬 🥖
Richard Hart's City Loaf: My Memorial Day challenge
This weekend I'm baking the City Loaf from Richard Hart that's featured in his book, "Bread: Intuitive Sourdough Baking."
I've been intrigued by his concept of using a Freshly Fed Starter rather than one that is at peak activity. So I'm going to give it a try. I'll refresh my normal starter this evening at 1:5:5 and let it ferment overnight for 12 hours (Hart refers to this as a 12-Hour Starter). In the morning I'll use that to create a levain at the same time I start the autolyse for my dough. After only 45 minutes, I'll add the levain, remaining water, and salt to the dough. Throughout the whole process the aim is to keep the dough close to 90 F.
I'll try to document everything as best I can so you can see where I succeed or fail in attempting this!
Here's a brief bio of Hart:
Richard Hart is a world-renowned baker celebrated for his mastery of naturally leavened bread. After establishing his reputation as the head baker at San Francisco’s iconic Tartine Bakery, he moved to Copenhagen to co-found the acclaimed Hart Bageri with Noma's René Redzepi. Now based in Mexico City with his venture, Green Rhino, Hart is known for his "intuitive" approach to baking, prioritizing tactile experience and sensory intuition over rigid formulas. He is the author of the 2025 James Beard Award-winning book, Richard Hart Bread: Intuitive Sourdough Baking.
Happy Memorial Day weekend everyone!
11
40 comments
Richard Hart's City Loaf: My Memorial Day challenge
powered by
skool.com/sourdough-improvement-skool-4529
#1 Sourdough group on Skool Discovery! Join to become a certified Sourdough Practitioner in 3 Months with a clear roadmap to mastery and consistency.
Suggested communities
Powered by