What is the ‘easiest’ bread to make, if you have never made it before?
Claridge's Bakery's Recipe for Success
Words by
Jemima Sissons
27th January 2026
We sit down with Richard Hart, Executive Baker & Creative Director at the newly opened Claridge's Bakery, to discuss his love of bread and nostalgic bakes.
Richard Hart, Executive Baker & Creative Director at the recently opened Claridge’s Bakery.
Before you get into the complexities of sourdough, there’s an easy tin loaf that I love. It’s in my book, Richard Hart Bread, and it’s from my friends at Ballymaloe, the brilliant cookery school in Ireland. It’s a super-simple brown bread recipe that you can make in a day.
One of the Claridge's Bakery loaves.
And the hardest loaf you can ever attempt?
A loaf of bread that comes out of the oven four times the size of the dough you put in. The crust will be crisp, chewy and shatter, like Chicharron. It should have every colour, from the white of the flour to black from the edges of the score, into gold and reds, with delicate bubbles that pop on the surface. Inside, it’s open, with irregular bubbles, full of life and air. The taste is complex; it gives you everything; a full spectrum of flavour.
The counter at Claridge's Bakery.
What is the best way to store bread at home?
In a canvas bag, wrapped in a tea towel, or in a wooden bread bin. What you don’t want is to keep it airtight or wrapped in plastic and definitely not in the fridge.
Marmite cheese straws from Claridge's Bakery.
How long can you keep different breads?
A baguette is best eaten within the day you buy it, ideally warm from the oven. Sourdough lasts for four to five days (but after the first day it’s best for toasting). The granary loaf, because it’s a mixture of fermentations, doesn’t last quite as long, about three days. A good rye bread lasts for many days, as long as a week.
Sausage rolls from Claridge's Bakery.
What’s your favourite way to enjoy each of your signature loaves?
I love to eat sourdough fried in a very hot skillet like a steak, with butter or olive oil. A bloomer toasted with marmalade makes me think of my grandparents. A baguette still warm from the oven with ham and cheese. A granary loaf sliced thick, with rare roast beef in a sandwich. Malt loaf with a thick slice of cold butter.
The retro jammy dodgers on offer at Claridge's Bakery.
What is the best use for stale bread?
Rip or cut it up and fry it in a pan to make croutons, adding olive oil and seasoning with garlic, salt and pepper and maybe some fresh herbs like rosemary or thyme.
A cross-section of a classic Claridge's sourdough.
What is your favourite nostalgic bakery item and why?
In the new Claridge’s Bakery, these are all my nostalgic favourites. I used to eat Belgian buns all the time as a kid. A granary loaf and a bloomer were the bread I grew up with. But these are not all replicas of the past. The French Fancies, for example, are reimagined. They hit a soft spot in our collective memory, and I hope they will bring a new delight in terms of flavour.
