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Richard Miscovich

Richard Miscovich began baking European hearth breads in 1996 after graduating in the first class taught at the San Francisco Baking Institute. During that same trip, he visited Alan Scott and was introduced to the Scott brick oven design--just as interest in artisan baking and wood-fired ovens dramatically increased. He immediately began construction of a wood-fired oven in coastal North Carolina, and opened an organic micro-bakery, One Acre Garden and Bakery, specializing in organic artisan hearth breads.


Currently, Richard is assistant professor at Johnson & Wales University in Providence, Rhode Island. In addition to teaching culinary students, Richard is also a popular instructor for home bakers and brick oven hobbyists, and is a regular guest at venues around the country where he teaches artisan bread-baking techniques, wood-fired baking, and oven-building classes. In 2007, Richard organized and helped teach the first three-day wood-fired oven class track to be offered at The Bread Bakers Guild of America's biannual educational conference, Camp Bread. He served two terms on the Board of The Bread Bakers Guild of America.

Photo by Jonathan Beller

    Richard's Upcoming Events

    • Richard Miscovich at the 2014 Grain Gathering
      16650 State Route 536, Mount Vernon WA
      August 21, 2014, 12:00 pm

      Richard will teach a workshop at the 2014 Grain Gathering, to be held August 21-23 at the Washington State University Agriculture Research and Extension Center in Skagit Valley. More details to come.

    • Richard Miscovich at Bakers' Harvest Conference
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      September 5, 2014, 1:00 pm

      Go beyond pizza and learn how to use the full range of temperatures your oven offers with Johnson & Wales bread instructor Richard Miscovich who will handpick recipes from his book, From the Wood-fired Oven. We’ll pick up after the morning pizza extravaganza to make some lesser known live fire flatbreads like zaatar flatbread and the Georgian cheese-filled Khachapuri. These will be accompanied by vegetables roasted in embers before we clear the oven to make some hearty hearth breads. This is designed as an interactive demo so we will use the remaining heat to make a variety of dishes with the local bounty of Vermont’s harvest season. You have the heat, why not use it?

    • Richard Miscovich at The Bread Bakers Guild of America
      The Bread Bakers Guild, Chicago IL
      September 18, 2014, 12:00 pm

      Richard Miscovich will participate in Wheatstalk at The Bread Bakers Guild in Chicago. The event will take place September 18-21, 2014. More details to come...

    • Richard Miscovich at Pat's Pat's Pastured
      830 South Rd., East Greenwich RI
      September 27, 2014, 9:00 am

      Richard will lead a two-day intensive oven-building workshop, September 27-28 at Pat's Pastured. Attendees will help lay the hearth, create a sandform, mix and apply the clay shell and construct an arch at the mouth of the oven. Traditional thermal mass materials will be covered as well as contemporary insulators that help make ovens more energy efficient. Alternative earth oven shapes and foundation options will be illustrated through photos and other printed materials. The class will be held on 9 am to 5 pm on Saturday and 10 am to 2 pm on Sunday. Lunch and refreshments provided. Space is limited to 12 students.

    • Richard Miscovich at King Arthur Flour
      King Arthur Flour, Norwich VT
      October 10, 2014, 4:00 pm

      Course Description Whole Grains and Hearth Breads Richard Miscovich Friday 10 October, 4-7 p.m. Saturday 11 October, 9 a.m. - 4 p.m. Whole Grains and Hearth Breads Whole grains are a healthy, satisfying and a fundamental component of traditional hearth breads around the world. In this advanced class, artisan bread baker Richard Miscovich takes students on a journey from whole grain to baked loaf as the class grinds whole grains into flour, learns artisan techniques to successfully incorporate whole grains into hearth breads, and bakes three whole-grain breads—Sprouted Wheat Flour Sourdough, Seven Grain Hearth Bread and the Danish rye based Rugbrød. The class will also cover how to sprout whole grains and use them in Sprouted Wheat Power Bars while discussing how to incorporate sprouts to add nutrition, texture and a natural sweetness to hearth breads, salads, and more. Some experience with hearth bread baking is recommended. Class size is limited to 12. Richard Miscovich teaches artisan bread baking to culinary students at Johnson & Wales University in Providence, Rhode Island, and to home and professional bakers at classes and conferences around the country. He served on the Board of Directors of The Bread Bakers Guild of America from 2006 to 2011. In 2014 he received the Johnson & Wales Distinguished Scholarship Award and was also inducted into the International Les Amis d-Escoffier Society. He is the author of From The Wood-Fired Oven and instructs the online Craftsy course, Handmade Sourdough: From Starter to Baked Loaf.

    • Richard Miscovich at Connecting for Change: Bioneers by the Bay
      Connecting for Change Conference, New Bedford MA
      October 24, 2014, 12:00 pm

      Richard Miscovich will lead a workshop at the Connecting for Change: Bioneers by the Bay Conference in New Bedford, MA on October 24-26. More details to come...

    Richard's Books

    From the Wood-Fired Oven

    New and Traditional Techniques for Cooking and Baking with Fire

    In From the Wood-Fired Oven, leading baker and instructor Richard Miscovich offers a new take on traditional techniques. From recipes on how to get maximum use out of a single oven firing to the first live-fire roasting, this book encompasses a wide range of topics for home and artisan bakers.

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