bake - January 2017 - 10

technical corner

Bread Baking
Most baking books focus simply on how to bake bread or pizza

Appendices include oven-design recommendations, a sample

in a wood-ﬁred oven, but From the Wood-Fired Oven is unlike

oven temperature log, Miscovich's baker's percentages, proper

other baking books. From recipes on how to get maximum use

care of a sourdough starter, and more. From the Wood Fired

out of a single oven ﬁring to the ﬁrst live-ﬁre roasting or drying

Oven is more than a cookbook. It reminds the reader how

wood for the next ﬁre, this book encompasses a wide range of

a wood-ﬁred oven (and ﬁre, by extension) can draw people

useful topics for home and artisan bakers.

together and bestow upon them a sense of comfort and fellowship. Cooking and baking from a wood-ﬁred oven is a basic

In From the Wood-Fired Oven, leading baker and instructor

part of a resilient lifestyle and a perfect example of valuable

Richard Miscovich offers a new take on traditional techniques

traditional skills being used in modern times

for professional bakers, but presents his ideas simply enough to
inspire nonprofessional baking enthusiasts as well. Most people

Miscovich began baking European hearth breads in 1996 after

know that some items can be baked in a masonry oven with the

graduating in the ﬁrst class taught at the San Francisco Baking

wood ﬁre burning. But many may not know that other foods

Institute. During that same trip, he visited Alan Scott and was

can be baked after the ashes of that ﬁre have been brushed

introduced to the Scott brick oven design, just as interest in

out, using the immense store of heat that remains in the ma-

artisan baking and wood-ﬁred ovens dramatically increased. He

sonry mass of the oven dome and the oven ﬂoor.

immediately began construction of a wood-ﬁred oven in coastal
North Carolina, and opened an organic micro-bakery, One Acre

Hhis book explains how you can easily and naturally use all

Garden and Bakery, specializing in organic artisan hearth breads.

the conditions of temperature, humidity, and radiant heat that
the oven produces as it gradually cools. What comes ﬁrst-

Currently, Miscovich is assistant professor at Johnson & Wales

pizza or pastry? Roasted vegetables or a braised pork loin?

University in Providence, Rhode Island. In addition to teaching

Clariﬁed butter or beef jerky? Readers will ﬁnd methods and

culinary students, He is a popular instructor for home bak-

techniques for cooking and baking in a wood-ﬁred oven in the

ers and brick oven hobbyists, and is a regular guest at venues

order of the appropriate oven temperature.

around the country where he teaches artisan techniques.

10 < JAN 2017 | bakemag.com

http://www.bakemag.com

bake - January 2017

Table of Contents for the Digital Edition of bake - January 2017

bake - January 2017
Editor's note - Convenience matters
Contents
Management ideas - Managing Your Time
New product success stories - Rainbow Birthday Cake
Technical corner - Bread Baking
Practical marketing - Simplifying the Order
Food safety - Food Safety Compliance
Equipment innovations - A Depositor for Every Need
A calculated risk
Mobile pay & POS
A platform of intent
Chocolate & decorating - Gourmet Accents
Cakes - The Cupcake Experience
Sweet goods - Paczkis that Pack a “Poonch”
Bread - Bread Rising
Foodservice - Wingin' It
Product showcase
Classifieds
Ad Index
Formulation of the month
bake - January 2017 - bake - January 2017
bake - January 2017 - 2
bake - January 2017 - Editor's note - Convenience matters
bake - January 2017 - 4
bake - January 2017 - Contents
bake - January 2017 - Management ideas - Managing Your Time
bake - January 2017 - 7
bake - January 2017 - New product success stories - Rainbow Birthday Cake
bake - January 2017 - 9
bake - January 2017 - Technical corner - Bread Baking
bake - January 2017 - 11
bake - January 2017 - Practical marketing - Simplifying the Order
bake - January 2017 - 13
bake - January 2017 - Food safety - Food Safety Compliance
bake - January 2017 - 15
bake - January 2017 - Equipment innovations - A Depositor for Every Need
bake - January 2017 - 17
bake - January 2017 - A calculated risk
bake - January 2017 - 19
bake - January 2017 - 20
bake - January 2017 - 21
bake - January 2017 - 22
bake - January 2017 - 23
bake - January 2017 - 24
bake - January 2017 - 25
bake - January 2017 - Mobile pay & POS
bake - January 2017 - 27
bake - January 2017 - 28
bake - January 2017 - 29
bake - January 2017 - A platform of intent
bake - January 2017 - 31
bake - January 2017 - Chocolate & decorating - Gourmet Accents
bake - January 2017 - 33
bake - January 2017 - 34
bake - January 2017 - 35
bake - January 2017 - Cakes - The Cupcake Experience
bake - January 2017 - 37
bake - January 2017 - Sweet goods - Paczkis that Pack a “Poonch”
bake - January 2017 - 39
bake - January 2017 - Bread - Bread Rising
bake - January 2017 - 41
bake - January 2017 - Foodservice - Wingin' It
bake - January 2017 - 43
bake - January 2017 - Product showcase
bake - January 2017 - Classifieds
bake - January 2017 - 46
bake - January 2017 - 47
bake - January 2017 - 48
bake - January 2017 - Ad Index
bake - January 2017 - Formulation of the month
bake - January 2017 - 51
bake - January 2017 - 52
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