|Richard Miscovich with Chris French (foreground)|
|tool used to score loaves|
|basket for forming loaves|
Johnson and Wales University was represented at the recent Kneading Conference kneadingconference.com by at least three expert bakers. Richard Miscovich and Chris French demonstrated the use of sprouted wheat flour for 100% whole wheat loaves that are moist and sweet.
These photos illustrate how much more there is to baking beautiful bread AND, for some, what a science it is.