Artisan Breadmaking & Heritage Grains
July 22-26, 2019
Faculty: Richard Miscovich
Connecting to the origins of sustenance, students will practice the art of breadmaking using both domestic and wild yeasts with an emphasis on baking with retained heat provided by the wood-fired oven, while touching on baking in commercial and home ovens as well. This journey starts with bread baking fundamentals, starting wild yeast cultures and experimenting with diverse concepts such as long-fermented naturally leavened breads, sprouted grains and sprouted grain flours. All the while Richard will add tidbits of history, significance and community-building power of bread around the world and throughout the ages.
Sterling’s location in a regional grain system allows the opportunity to experiment with a variety of regionally grown and milled grains. The class’s production of hand-crafted hearth breads will be expanded on by a visit to a local artisan bakery well known for hearth baked breads made with heritage grains.
- Day 1 – Course Introduction (pita, pan di mie, sourdough starter)
- Day 2 – Naturally Leavened Breads & Sprouted Grains (bulk retarded pita, pain rustique variations, focaccia)
- Day 3 – Baking Naturally Leavened Breads (pain au levain variations, fougasse, rejuvelac)
- Day 4 – In Class Milling, Rye Breads (rugbrod, rye, power bars)
- Day 5 – Field Trip
Please email us if you have any questions about this course: firstname.lastname@example.org
Prerequisites: This course is suitable for students with a range of experience levels. No prior culinary or baking experience required. Home cooks with more passion than experience will learn the fundamentals. Aspiring and professional chefs/bakers who want to make bread with natural leaven and bake in a woodfired oven will walk away with new knowledge and skills. Small class size and individual attention make this possible.
Tuition & Fees: $1300 covers the cost of the class, most course materials, and three meals daily from our top-ranked Sterling Kitchen. Not included are airport transfers or housing accommodations.
Housing Availability & Fees: Housing availability is limited for this course and room requests will be filled on a first-come, first-serve basis. On-campus housing is $60 per night for a room with a private bath, and $50 per night for a room with a shared bath. Please note that Sterling College offers rustic/vintage/farmhouse style accommodations that are clean and safe but not luxurious. If you prefer to stay off-campus please see our accommodations page for local recommendations.
Please email us if you have any questions about this course or others: email@example.com
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. This happened just as interest in artisan baking and wood-fired ovens increased dramatically. 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 and a Department Chair for The International Baking & Pastry Institute. 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 bi-annual educational conference, Camp Bread. He served two terms on the Board of The Bread Bakers Guild of America. He is the author of From the Woodfired Oven (Chelsea Green Publishing) and instructs the online Craftsy courses, ‘Handmade sourdough, from starter to baked loaf’ and ‘King Arthur Flour’s best sandwich breads.’