Author Topic: Richard Miscovich new book Wood-Fired Oven  (Read 903 times)

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Offline Oldwood

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Richard Miscovich new book Wood-Fired Oven
« on: September 20, 2013, 12:01:45 PM »
 From the Wood-Fired Oven by Richard Miscovich offers a new take on traditional techniques for professional bakers, but presents his ideas simply enough to inspire nonprofessional baking enthusiasts as well.  Chelsea Green Publishing says it will be ready around the 1st of October ...will cover more than Pizza.

http://www.amazon.com/dp/1603583289/?tag=pizzamaking-20


Offline Oldwood

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Re: Richard Miscovich new book Wood-Fired Oven
« Reply #1 on: October 21, 2013, 10:19:28 PM »
In Part Three; Using the Full Heat Cycle  Richard has a Pizza Dough with Poolish   Final Dough water is 73 % nice pizza in my old gas oven at 500 .. so I can imagine in a WFO it will be better.