August 13-17, 2018
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
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Prerequisites: There are no formal prerequisites. In order to take full advantage of this course students should be familiar with basic breadmaking terminology, composition of main ingredients (flour, yeast, water, salt) and how they interact with each other through the baking process.
Tuition & Fees: Early Bird Pricing: $1250 / Pricing after July 14th: $1275 covers the cost of the class, most course materials, and daily meals from our top-ranked Sterling Kitchen. Accommodations are not included in course pricing.
Housing Availability & Fees: On-campus housing is available for an additional fee of $60/night with a private bathroom and $50/night with shared bathrooms. Please note that Sterling College offers rustic/vintage/farmhouse style accommodations that are clean and safe but not luxurious. Availability is limited and room requests are filled on a first-come, first-serve basis. If you prefer to stay off-campus please see our accommodations page for local recommendations.
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. He served two terms on the Board of The Bread Bakers Guild of America. He is the author of From the Woodfired Oven and instructs the online Craftsy courses, ‘Handmade sourdough, from starter to baked loaf’ and ‘King Arthur Flour’s Mastering the Art of Pizza.’