Artisan Breads from The Wood-Fired Oven with Richard Miscovich

2-Day Workshop

An in-depth exploration of the art of baking and cooking with fire

Date:July 1 & 2, 2023
Time:Saturday 12 pm - 5 pm & Sunday 10 am- 4 pm (exact times will be determined by the instructor according to bake schedule)
Level:All levels
Costs:$360 per person fulkl workshop incl all materials and baker's supper
Location:Brot Bakehouse School and Kitchen, 38 Meade Rd., Fairfax VT
Instructor:Richard Miscovich (see bio below)

Join us for a weekend of hands-on baking with wood-fired oven expert Richard Miscovich this summer.

Do you love baking with a live fire, making Flatbreads and using your outdoor oven for cooking? Or have always been curious how this can be done? Which oven to choose? How to build one? Wood-fired ovens foster community wherever they are build and they have been a centerpiece of villages and communities for centuries. At home, a backyard wood-fired oven is satisfying and energy efficient. Plus, it makes for delicious meals, pizza parties and summer night cookouts.

In this workshop you will learn everything you want to know about baking with fire: Richard will discuss the different styles of ovens, compare the baking qualities, costs and thermodynamic qualities and - most importantly - we will try our hands on classic wood-fired bread recipes. New to wood-fired ovens or thinking of building one? This is the perfect workshop for you, but techniques of baking in home ovens and commercial ovens will also be discussed.

There will be plenty of time for discussions and a Q&A at the end of the workshop, and every baker will go home with their own starter culture to continue the bread baking adventure at home.

We are excited to welcome Richard back to Brot Bakehouse School and Kitchen this summer! Join us for a fun and informative class in the beautiful countryside setting of northern Vermont and return home with a new understanding (and appreciation) of wood fired baking and the craft of artisan bread making. Heike Meyer of Brot Bakehouse School and Kitchen will assist.

Localvore "baker's supper" (day 1) and lunch (day 2) - all vegetarian or vegan-, breakfast tasting and refreshments are included. Please note that the start and end time of the class will be subject to change according to the instructor's bake schedule.  We won't be finishing the later later that 4 PM on Sunday but other times might slightly vary! Please be in touch if timing is a concern.
 

REGISTRATION STARTS END OF FEBRUARY


About Richard:

Richard Miscovich is a Department Chair and 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. Richard is a Bread Bakers Guild of America Certified Bread Baker and served three terms on the Board of Directors. He is the author of the book From the Wood-Fired Oven and instructs the online Craftsy course “Handmade Sourdough: From Starter to Baked Loaf”. An avid gardener, Richard enjoys growing a variety of backyard grains.

 

 

 

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Cancellation Policy

Please be aware of our class & cancellation policy:

  • Full Payment is due upon registering for a class. We understand that there will be circumstances whereby you will need to cancel your course or change the date. Given two weeks or more notice we are happy to offer a full refund.
  • If we need to postpone or cancel a class either a full refund will be given, or you can use your payment as a credit towards any future class.
  • If you need to cancel last minute - one week or less of the class date -  a full refund will be offered if we can refill your booking. Otherwise no refund can be issued, but we can offer a class credit; valid for 3 years.
  • No refund if cancelled less than 24 hours before class date.

 

COVID-19 Pandemic Safety Notes Summer 2023

This is an in-person class which will be mostly inside in a well-ventilated bakery and outside (tastings), weather permitting.

As with all classes, we will place the safety and well-being of all attendees first. At this time we have the following steps in place to ensure everyone can have a safe and pleasant experience baking with us.

In addition to having a maximum number of 10 participants in the classes, and we want everybody to feel comfortable in class, so face coverings are optional. To protect yourself, your family and our shared human community from becoming infected with the virus we ask that you stay home if you are feeling sick or have any symptoms of COVID-19.

We will always follow the rules and guidelines of the Vermont Department of Health when holding our classes. This could mean travel restrictions for people arriving from out-of-state, or new quarantine requirements before class starts. We reserve the right to cancel any class should it be deemed necessary. In this case, a full refund will be given.