Richard Miscovich on

Pain au levain dough and baked loaves.

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Photo Details:
Camera Apple iPhone 4S
Exposure Time 1/1842
F-Stop 2.4
ISO 50

Pain au levain dough. Craftsy formula x

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

First photo is pain au levain dough I mixed for The Kneading Conference. This is 5 x the formula and I'm just getting ready to divide it. It had been mixed the evening before and retarded in bulk overnight.

07/28/2014 Flag

Baked loaves from the same dough. All the dough was baked in a wood-fired oven. A few of the loaves were baked in a combo co oker that was also placed inside the wfo.

07/28/2014 Flag