Richard Miscovich on

Pain au levain at Grain Gathering '14

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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.

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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