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Friday, July 26 • 1:30pm - 3:30pm
Tips and Techniques for Baking and Cooking With Fire

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Join Richard Miscovich for a thorough exploration of how wood-fired ovens work and ways to prepare a variety of foods infused with live fire and retained heat. In this demonstration, we'll discuss how the density and amount of thermal mass and insulation influence your experience at the hearth. An exploration of fuel selection, firing schedules and the wide range of temperature windows will help you understand how to get the most out of your oven...or help you decide which style to build that best serves your needs. There will a live-fire flatbread dough to mix and bake so we'll cover how to control fermentation and ways to have that multi-faceted process dovetail with the satisfying practice of baking in a wood-fired oven. This class is designed to be interactive; come with your questions.
Speakers
avatar for Richard Miscovich

Richard Miscovich

Baker and Author, Johnson & Wales University
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... Read More →

Friday July 26, 2024 1:30pm - 3:30pm EDT
Wood-fired Oven at 185
  • about Richard Miscovich teaches artisan bread baking to culinary students at Johnson & WalesUniversity in Providence, Rhode Island, and to home and professional bakers at classes andconferences 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 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.

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