September 5, 2014 - 7:06am
wood-fired bread by Richard Miscovich
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wood-fired bread by Richard Miscovich
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The Fresh Loaf
A Community of Amateur Bakers and Artisan Bread Enthusiasts.
Comments
Wow those look so nice.
John
I recognize these from the Grain Gathering. A few things that struck me were the Oven Spring of the loaves, how deeply Richard slashed and how he used the sidewall of the oven, supporting the loaves sideways, canted, for a full bake without burning. I don't think that I would have ever figured to prop the loaves up against the sidewalls to avoid burning the bottoms and finish the bake with the loaves in this position. It made perfect sense and was an obvious solution to the problem. Greggers, I'm sorry that I didn't get to meet you and a few others there.
Chris
Yes Chris, if only I'd know how many Fresh Loaf bakers were in attendance. I met a few people I'll remain friends with, but there were so many more. I too was amazed at Richard's ability to manipulate the loaves in the oven to achieve the desired results. I hope you enjoyed the entire conference as much as I did!
bread and interesting how it was manipulated in the oven to come out as it did.
So attractive! Thanks for sharing.
Khalid
BEAUTIFUL loafs, I envy you for your baking talent!!