Inside the Professional Kitchen: Artisan Hearth Breads with Chef Miscovich

JWU Providence’s Professional Kitchen classes are targeted towards experienced food enthusiasts or industry professionals. It is recommended to have an existing knowledge and understanding of professional equipment.

Improve on industry skills
Expand knowledge in new content areas
Network with other industry professionals/enthusiasts

Join JWU CFIT faculty member and Department Chair, Richard Miscovich and experience the process of baking a collection of artisan hearth breads. We’ll make Pain Rustique, a ciabatta-like bread that we’ll also use to make focaccia. Pain au levain, ‘sourdough of the ages’, will be a showcase of the class. We’ll make the classic table bread as well as rosemary and olive versions. Students will receive a starter to take home and we’ll discuss how to feed and maintain this naturally leavened preferment. Finally, we’ll make a 40% Rye Bread.

Baking makes one hungry. We’ll make an unleavened potato pie that is a cinch to prepare in advance for easy meals.

You’ll mix your own doughs and take home the baked loaves. We’ll discuss techniques and tips for controlling fermentation, so this satisfying process fits into your lifestyle.

This class is useful if you want to learn more about bread baking fundamentals but also offers insight and knowledge for advanced home baking enthusiasts.

‘Artisan Hearth Breads’ is held in one of JWU’s state-of-the-art professional kitchens but we’ll thoroughly cover baking techniques at home and in domestic equipment.

Lunch is provided for Sunday.

Please wear slip-proof, closed-toe shoes, restrain hair and use a hat.