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 "Winter Holiday Breads" class at the King Arthur Flour Education Center, December 13-14.
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 panettone, flavorful breads full of rum-soaked fruit, flower essences and almond paste. Well also make the less time consuming French gingerbread, pain depice, and the medieval panforte, a candy-like strong bread of Italy. Youll leave the class laden with the breads you make, to give as gifts or as special additions to your own holiday celebrations.
January 11, 2014, 12:00 pm
Richard Miscovich at NOFA MA Winter Conference
NOFA MA Winter Conference, Worcester MA
Richard Miscovich will present his workshop on Wood Fired Ovens at the 2014 NOFA MA Winter Conference. More details to come.
February 15, 2014, 12:00 pm
Richard Miscovich at NOFA VT Winter Conference
Davis Center, University of Vermont, Burlington VT
Richard Miscovich will present a hands-on wood-fired oven demonstration at the NOFA VT Winter Conference in Burlington on February 15 and 16. More details to come.
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, bâtards 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 students 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.