He Changed the Way I Make Bread

Learn how to make world-class sourdough/bread at home, with legendary baker Richard Hart! (It’s easier than you think) This isn't just another bread tutorial; it's a MASTERCLASS in sourdough/bread with one of the world's most respected bakers. Together we're breaking down his signature technique from Hart Bageri in Copenhagen and his unique approach to “feeling” the dough. By the end of this video, you will have unlocked the secrets behind Copenhagen's most sought-after sourdough/bread—ready to create your own signature loaf at home. Then fully elevate your sandwich game by topping off with Moroccan inspired chicken thighs and and a crunchy red cabbage coleslaw. Richard's Instagram https://www.instagram.com/richardhartbaker/?hl=en https://www.instagram.com/greenrhino_mx/?hl=en MY PRODUCTS: https://bit.ly/AndyCooksEssentials MY COOKBOOK: https://bit.ly/3WVoXAN Super Seed Rye Bread: Richard Hart Makes: 1 loaf Prep time: 15 mins + proofing Cook time: 1 hour + cooling Ingredients 188g rye flour 188g 12-hour rye starter 94g sunflower seeds, plus extra handful 47g flaxseeds, plus extra handful 47g ground flaxseeds 28g sesame seeds. Plus extra handful 28g pumpkin seeds, plus extra handful 10g salt 4g dark malt powder (DME) 193g hot water (40°C /104°F) 56g dark stout 22g malt syrup 9g dark barley miso Softened butter, for greasing Method Grease the inside of a 13x20cm / 5x9in loaf pan with butter. In a large bowl, combine all the dough ingredients. Use your hands to mix it all together gently to form a thick dough. The texture will be similar to a set and sticky Play-Doh. Use a dough scraper to scrape the dough from your hands back into the bowl (using warm water to help your hands). Shape the dough with wet hands into one mass and then into an oblong that’s the shape of the loaf tin, but slightly thinner. On a wide plate, combine the extra handfuls of seeds and roll the loaf in seeds so that it is well coated. Gently set the loaf into the buttered pan and check its temperature (it should be between 28°C / 82°F) Let the loaf ferment, covered with a tea towel, for 2-4 hours, making sure to keep it warm. When it’s ready to bake, it will have risen by 30% and will have 2mm-wide cracks. Preheat oven to 200°C fan forced (390°F). Place a shallow roasting pan in the bottom of the oven. Place the loaf pan on the centre rack and add 1 cup (250ml) water to the roasting pan, allowing to steam and close the oven door. Bake for 1 hour, rotating the pan halfway through. The loaf should read 95°C/203°F on an instant read thermometer and seeds on top will be toasted. Turn the loaf out onto a wire rack to cool for several hours before slicing. FOLLOW ME: Instagram: https://www.instagram.com/andyhearnden TikTok: https://www.tiktok.com/@andy_cooks Facebook: https://www.facebook.com/andy.h.cooks Website with all my recipes: https://www.andy-cooks.com/ Director, Chef and Host: Andy Producer: James Threadwell Editor: Caleb Dawkins Videographer: Thiago Saramago Kitchen Manager: Sarah Allchurch