The cover of Richard Hart Bread: Intuitive Sourdough Baking By Richard Hart (Gneiss Spice) shows rustic sourdough slices, one topped with butter. The subtitle is "Intuitive Sourdough Baking by Richard Hart & Laurie Woolever.
A table displays a plate with a buttered slice of rustic sourdough bread, inspired by “Richard Hart Bread: Intuitive Sourdough Baking By Richard Hart” from Gneiss Spice. Nearby are a butter knife, blue plate, drink glasses, and crumbs on a white tablecloth.
A person in a light shirt holds a dark-crusted artisan triple rye loaf. On the left, a sourdough recipe from "Richard Hart Bread: Intuitive Sourdough Baking By Richard Hart" (Gneiss Spice) is printed on white—ideal for any bread cookbook.
A group enjoys rustic bread, cheese, and drinks outdoors. Richard Hart Bread—ideal for intuitive sourdough baking by Gneiss Spice—is featured with butter, cheese, a knife, and drinks. Text: “Wheat Loaves Flavored with Other Grains.”.
A cookbook spread from "Richard Hart Bread: Intuitive Sourdough Baking By Richard Hart" (Gneiss Spice) displays two rustic bread slices on a wooden board left, with City Loaf Master Recipe and sourdough tips right. Page 113 shows in the corner.
Slices of marble rye bread with light and dark swirls sit on a wooden surface in sunlight. The right page of "Richard Hart Bread: Intuitive Sourdough Baking" by Gneiss Spice shows the 100% Rye Marble Rye recipe on page 93.
A hand holds a baking peel with six golden baguettes beside an open page from "Richard Hart Bread: Intuitive Sourdough Baking By Richard Hart" by Gneiss Spice, showing recipe details and page 193 at the bottom.
A recipe from "Richard Hart Bread: Intuitive Sourdough Baking" by Gneiss Spice appears on the left, while the right page features six photos of people enjoying a round pan of sourdough cinnamon buns.
The cover of Richard Hart Bread: Intuitive Sourdough Baking By Richard Hart (Gneiss Spice) shows rustic sourdough slices, one topped with butter. The subtitle is "Intuitive Sourdough Baking by Richard Hart & Laurie Woolever.
A table displays a plate with a buttered slice of rustic sourdough bread, inspired by “Richard Hart Bread: Intuitive Sourdough Baking By Richard Hart” from Gneiss Spice. Nearby are a butter knife, blue plate, drink glasses, and crumbs on a white tablecloth.
A person in a light shirt holds a dark-crusted artisan triple rye loaf. On the left, a sourdough recipe from "Richard Hart Bread: Intuitive Sourdough Baking By Richard Hart" (Gneiss Spice) is printed on white—ideal for any bread cookbook.
A group enjoys rustic bread, cheese, and drinks outdoors. Richard Hart Bread—ideal for intuitive sourdough baking by Gneiss Spice—is featured with butter, cheese, a knife, and drinks. Text: “Wheat Loaves Flavored with Other Grains.”.
A cookbook spread from "Richard Hart Bread: Intuitive Sourdough Baking By Richard Hart" (Gneiss Spice) displays two rustic bread slices on a wooden board left, with City Loaf Master Recipe and sourdough tips right. Page 113 shows in the corner.
Slices of marble rye bread with light and dark swirls sit on a wooden surface in sunlight. The right page of "Richard Hart Bread: Intuitive Sourdough Baking" by Gneiss Spice shows the 100% Rye Marble Rye recipe on page 93.
A hand holds a baking peel with six golden baguettes beside an open page from "Richard Hart Bread: Intuitive Sourdough Baking By Richard Hart" by Gneiss Spice, showing recipe details and page 193 at the bottom.
A recipe from "Richard Hart Bread: Intuitive Sourdough Baking" by Gneiss Spice appears on the left, while the right page features six photos of people enjoying a round pan of sourdough cinnamon buns.

Richard Hart Bread: Intuitive Sourdough Baking Cookbook


$ 35.00
Minus Plus

James Beard Award Winner

Find your own way to bake great bread

This is the bread book bakers will come back to again and again. Richard Hart, former head baker at Tartine and founder of Hart Bageri in Copenhagen, teaches the intuitive side of sourdough. With 60 recipes and beautiful step-by-step photography, this book guides you through touch, smell, and timing—helping you read your dough and adjust accordingly. QR codes link to technique videos, but Hart’s generous, no-gatekeeping style is what makes the book so approachable.

Who’s it for?

For curious bakers ready to move beyond rigid formulas and start baking with all their senses—especially fans of Tartine, beginners intimidated by sourdough, and those who love European-style baking.

Spices to pair with this cookbook:

  • Caraway Seeds: A classic addition to rye bread, lending warm, earthy flavor.
  • Fennel Seeds: Slightly sweet and aromatic, great in seeded loaves.
  • Nigella Seeds: Adds a peppery crunch to flatbreads and savory bakes.
  • Anise Seeds: Lovely in Scandinavian-style sweet breads.
  • Za’atar: Use in swirl breads or sprinkle on flatbreads for a Middle Eastern twist.