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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 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 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 Miscovich at King Arthur Flour
      King Arthur Flour, Norwich VT
      December 12, 2014, 9:00 am

      Richard will teach a two-day class on baking Winter Holiday Breads at King Arthur Flour on Friday, Dec. 12 from 4-7pm and Saturday, Dec. 13 from 9am-4pm. Interested in establishing some tasty family traditions this holiday season? Looking for special breads to give as impressive homemade gifts? Curious about the history behind some European celebration breads that have been enjoyed for centuries? Spend the weekend learning to bake four festive and delicious breads with artisan baker Richard Miscovich. This hands-on class explores the yeasted dough process and techniques necessary to create German stollen and Italian pandolce, flavorful breads full of rum-soaked fruit, flower essences and almond paste. We’ll also make the less time consuming French gingerbread, pain d’epice, and the medieval panforte, a candy-like ‘strong bread’ of Italy. You’ll leave the class laden with the breads you make, to give as gifts or as special additions to your own holiday celebrations.

    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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