Sunday, August 5, 2012

Johnson and Wales University in Maine

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 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.

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