Connecting to the origins of sustenance, students in Sterling College’s Artisan Bread Making course will practice the art of bread-making without exclusive reliance on manufactured yeasts. This class will cover diverse concepts from sprouted grains to long-fermented sourdoughs; we will also experiment with a variety of flours from regional grain growers. After visiting sustainable grain farms and artisan bakers, students will transform ancient grains into hand crafted boules, baguettes, loaves, flatbreads, & crackers. Students will nurture their own starters, allowing flour and water to culture with wild yeasts. After weighing and mixing, comes the waiting: as the dough rises, we will study the history, significance, and community-building power of bread around the world and throughout the ages. We will practice a variety of shaping techniques. We will bake both indoors and out in commercial and wood-fired ovens to appreciate how thermodynamics and moisture influence crust and crumb.
Dates: June 20 – July 1 Tuition & Fees The tuition for this course is $2250. This covers the cost of instruction, field trips, and most materials. Some courses will also use a strongly recommended text.
All students will be charged a meal fee of $250 and are invited to enjoy all of their meals with us for the duration of the program. On-campus housing is available for an additional fee of $ 150 / week. Please note that Sterling College offers rustic, dormitory-style housing that is clean and safe but not luxurious. Availability is limited.
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 was dramatically increasing. 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. 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).
Disclaimer: Course descriptions on this webpage are for informational purposes only. Content may be updated or change as planning evolves. Sterling College reserves the right to alter the program specifics, including details about course content, instructors, collaborations, field trips and facilities at any time without notice.