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
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. Well 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 Vermonts 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
Whole Grains and Hearth Breads
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 breadsSprouted 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...