Wood Fired Artisan Bread
Explore a bread and brick perspective of wood fired artisan baking. This demonstration brings together the hearts of the Grain Gathering: grain, bread and wood-fired ovens. How do hydration and whole grains affect fermentation? What’s an ideal firing schedule? Why is steam so important in creating beautiful loaves? Should you build or buy a wood-fired oven? And what’s the most effective method to mix wet dough by hand? Reinforce a passion for wood fired bread baking by learning key concepts and artisan techniques that give you greater control of the baking process. Improve the quality and consistency of your hearth breads all while enjoying the comfort that surrounds a wood-fired oven.
Richard Miscovich is a Department Chair of the International Baking and Pastry Institute at Johnson & Wales University in Providence, Rhode Island. In addition to teaching artisan bread baking to culinary students he also delivers bread education 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. He is the author of From The Wood-Fired Oven and instructs three online Craftsy bread courses. Richard is an avid gardener and enjoys the cultivation of backyard grain beds.