Richard Miscovich on

Pain au levain at home.

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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.

Other projects made as part of this class:

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

I also mixed some dough during the class. We didn't have time to bake it, so I brought it home and baked in the home oven. This dough was retarded in bulk and once again after it was shaped. It should be noted that most of that time was controlled due to fermentation.

07/28/2014 Flag

I'm intrigued by the color of your loaves! I have been baking mine with a much lighter color on the outside. I am always afraid of burning them. They do feel hollow when tapping the bottom and light in the hand, and the crumb looks good to me. I wish I could see a cross section of these loaves. Thanks very much for sharing. I would love to hear more about the kneading conference as I would really like to go myself one day.

07/28/2014 Flag

Hey seaturtl~ This was a bake time of about 45 minutes...the lid was left off the container for about the last 2/3rds of the bake. I always look deep into the cut (called "grigne") to make sure that those recesses also have some color. I just posted a cross section of this loaf in response to a question by easco at the very end of all the lessons. However, I'll post it here in the projects, too, so you don't have to hunt for it. Check out The Kneading Conf website or feel to ask me specific questions. It is always a good time!

07/31/2014 Flag