Richard Miscovich on

Pain au levain at Grain Gathering '14

+ Add a Project
Small magnify icon
Photo Details:
Exposure Time 1/400
ISO 100

Created in this Craftsy class

Handmade Sourdough: From Starter to Baked Loaf taught by Richard Miscovich

Make artisanal sourdough your household norm. Discover the techniques you need to make a variety of sourdough breads, from starter to beautifully baked loaves.

Other projects made as part of this class:

Food & Cooking
flaxseed sourdough
View all class projects »

Offer some kudos...

Join the conversation...

Ask a question...

Add your comment...

Here are some details about my project:
Category Food & Cooking
Type French
Ingredient Grains
Method Ferment, Bake
Richard Miscovich on

Pain au levain baked in a wood-fired oven at The Grain Gathering 2014.

08/25/2014 Flag

This was incredible bread! Would you care to comment on the proofing? Margie

08/29/2014 Flag

Hi Margie, This was proofed for about the usual 2 hours. I actually had it in the fridge for about half an hour to slow it down as I was waiting for the wood-fired oven to cool down. I did significantly increase the hydration from what is in the class. This loaf was about 78% hydrated instead of 69%.

09/01/2014 Flag

I notice the shine to the crumb. My sourdough looks like that, and the crumb has almost a rubbery feel when you touch it. Is that the way sourdough is supposed to be/

06/16/2015 Flag

Hi Captlynhall~Yes, the crumb is supposed to have that shine and consistency.

07/02/2015 Flag