ISBN: 9781603583282 Year Added to Catalog: 2013 Book Format: Hardcover, PLC Book Art: Full-Color Throughout Dimensions: 8 x 10 Number of Pages: 352 Book Publisher: Chelsea Green Release Date: October 1, 2013 Web Product ID: 757
Also in Food & Health
From the Wood-Fired Oven
New and Traditional Techniques for Cooking and Baking with Fire
Richard will be teaching a "Hearth Bread Shaping and Scoring Practicum for the Serious Home Baker" class at the King Arthur Flour Education Center, March 28-29.
The best way to improve your hearth bread shaping and scoring skill is to practice, practice, practice. This class will have pounds of dough at the ready so students can shape loaf after loaf under the guidance of artisan baker and educator Richard Miscovich. This is a great opportunity to work on your skills shaping boules, bĂ˘tards and baguettes, as well as learn some classic regional shapes from France and around the world. The class will also practice different scoring patterns and use of stencils to dress up your loaves for special occasions.
Along the way, class discussion will review fermentation and answer studentsÂ’ questions about the bread baking process in general. This is an advanced class. Please have experience baking artisan hearth breads at home. Lunch is provided on Saturday.
April 5, 2014, 3:30 pm
Richard Miscovich at Roger Smith Conference on Food
Roger Smith Hotel, NYC NY
Richard Miscovich will be a panelist at the Roger Smith Conference on Food on April 5. Richard's panel, "The Staff of Life," will take place at 3:30-5:30.
The conference will take place over 3 days, April 3-5.
May 3, 2014, 9:00 am
Richard Miscovich at Breadhitz
Breadhitz, Rehoboth MA
Earth and Fire: Earth Oven Building Workshop (2 days)
Saturday, May 3, 9am-5pm
Sunday, May 4, 10am-2:00pm
Earth ovens are the most simple and inexpensive way to bring wood-fired cooking and baking into your life. The bulk of this workshop is rolling up your sleeves to help construct multiple ovens from foundation frame to finished oven. Traditional thermal mass materials are 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. But what about after the oven is built? Firing techniques for using a finished oven will be demonstrated. By the end of this workshop you will understand the difference between thermal mass and insulation, know how to construct an oven, and see how to build a hot and fast fire.
Class size is limited to 12.