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.
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.