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Miguel Lorenci
Madrid
Martes, 28 de enero 2025, 18:50
No, he is not the catcher in the rye, but almost. He is the baker who whispers and works magic with this grain. British Richard Hart is a revolutionary genius in artisanal baking and marketing, as he demonstrated this Tuesday at Madrid Fusion Alimentos de España, where he spent more time extolling the book that encapsulates his professional knowledge than kneading the bread that made him famous. "It's super easy and anyone can do it anywhere in the world, and much better if you buy my book," he said with a smile, holding a copy in his hands.
Hart shared his knowledge and experience in the quest for the "perfect bread." Interviewed by his wife, he spoke and kneaded his remarkable rye bread. A baking adventure detailed in his book 'Richard Hart Bread', a comprehensive guide to the intuitive art of bread-making with over 60 recipes.
"By learning to see, taste, touch, and adapt, readers can find their own way to make truly wonderful bread, from sourdough to rich rye loaves and more," encourages the creator of the 'Cardamom Croissant', a delight with a flaky, airy, indulgent, and almost addictive pastry.
Without an apron, hat, or pastry jacket, wearing a denim shirt and cargo pants, he mixed the essential elements: water, flour, salt. "My daily dream is to make the best possible bread. Every day I wake up thinking about making the perfect loaf, and maybe I achieve it once, twice, or three times a year," he joked.
"I want to show you that making bread is easy, and everything I know is in my book, much less boring than other bakery books I find," he sold to his audience. "If you live in Australia, Sweden, London, Tokyo, or anywhere in the world, you will have the ingredients to make this bread," he assured, mixing his ingredients in a bowl without using machines.
A masterclass lasting a couple of minutes, the time it took to mix and knead the ingredients of his robust rye bread, coat it with seeds and other grains, and show another that was already baked. "It's super easy. What I do in the bakery can be done in any kitchen in the world. The trick is in the ingredients and their quality; if you want good bread, you have to use the best. Like chocolate, you must ensure the fair origin of all products like flour and wheat, which are crucial for me," he concluded.
Born in London, Hart began his career as a chef in fine dining restaurants, but it was in San Francisco where he fell in love with sourdough bread, and since then, he has dedicated his life to baking. After a stint at the prestigious Tartine Bakery in San Francisco, Hart partnered with René Redzepi, chef of the Noma restaurant in Copenhagen, to found Hart Bageri, established as one of the best bakeries in the world, with several branches in the Danish capital.
Hart moved to Mexico City in 2023, where he plans to open Green Rhino. "I moved to Mexico because my ex-wife moved to California with my children, and it was impossible to be a father from the other side of the world," he explained. "I love Hart Bageri, but my children are much more important to me. In the six years I lived in Copenhagen, I formed a very solid team. And my first employee, Talia Richard Carvajal, took over my position as director of Hart Bageri."
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