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The Health Seeker's Kitchen: Class #11 - A Night in Tuscany

Event Details

The Health Seeker's Kitchen: Class #11 - A Night in Tuscany

Time: January 25, 2012 from 6:30pm to 8pm
Location: Sandy Bosch Kitchen Center-$10.00 for 1 1/2 hour class
Street: 8940 South 700 East
City/Town: Sandy, UT 84070
Phone: 801-562-1212
Event Type: health, nutrition, cooking, class
Organized By: The Health Seekers Kitchen
Latest Activity: Jan 26, 2012

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Event Description

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Join us for A Night in Tuscany - Come and learn how to make No-Knead Tuscan Artisan Bread that ferments overnight and uses a cooking method that simulates hearth baking. We are using the La Cloche covered baker, a ceramic dome that fits into your own oven and creates beautiful, delicious & healthy bread. We will also be using sprouted wheat for an even more nutritious bread. Enjoy sampling healthy comfort foods -Tuscan Soup, Tuscan Pasta Salad & Raw Non-Dairy Tuscan Hazelnut Gelato. All plant-based, nutritious & super delicious!

This class will be taught by Debbie Walton. Debbie is a Natural Health & Healing Counselor offering both independent and group sessions as well as plant-based cooking classes for maximum health & nutrition.

 

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2fvq7rec6lyx3 Comment by 2fvq7rec6lyx3 on January 26, 2012 at 10:57am

Debbie I have a black heavy Dutch oven but have no idea if it can get up to 500 degrees. I assume because it can go in the oven it can. Thanks for making the time to try my recipe. I really feel so blessed to have discovered this website! Francie

Comment by The Health Seekers Kitchen on January 26, 2012 at 9:59am

Thanks Frances:) I will make the bread today and get back to you on the results.  With the Dutch oven, you use it in exactly the same way as the La Cloche.  It is a lot harder to deal with because the Dutch oven is very deep and more difficult to get the bread in and out of- where the La Cloche has a very shallow base, making this process easy. But, you can do it - I have tried it before.  I also bought a red kitchenaid dutch oven to see if would work, and it does - but they are just as expensive as the La Cloche. If you use a decorative type dutch oven (like a red one), make sure it states that it can go up to a 500 degrees.  I had to look for a while until I found one that did:)  Talk to you soon.  Debbie

Comment by The Health Seekers Kitchen on January 26, 2012 at 9:28am

Sounds great Frances:)  I will be watching for the recipe. I am looking forward to it! 

2fvq7rec6lyx3 Comment by 2fvq7rec6lyx3 on January 26, 2012 at 9:27am

WW Bread recipe: 2 T yeast 2T salt

5 cups hot water 2 T wheat gluten

7c w w flour 2T dough enhancer

2/3c oil 2/3 c honey 5-6 c addt'l flour

Mix yeast with 1/2 c warm water and 1/2 tsp sugar. set aside.Combine & mix the 7 c w flour with hot water. Combine oil, honey and salt in separate container, then add t water & wheat mixture. Add yeast mixture, additional 2 T enhancer& wheat gluten & mix til well blended. Add 5-6 c additional flour, until dough pulls away from bowl. Knead for 10 minutes. Make into 4 big loaves. Grease bread pans. Let rise until 1" over pan (45-60 min.) Bake at 350 for 35 min. While loaves are still warm, butter the tops. This is the recipe I mentioned Debbie. I have a house full of boys and I want them to have good nutrition. I am anxious to hear how the sprouted wheat works. Thanks again. No hurry! Looking forward to the juicing class! BTW How do I adapt the Dutch oven to last night's recipe? Do I do the same thing I would do with a Cloche? Thanks Francie

2fvq7rec6lyx3 Comment by 2fvq7rec6lyx3 on January 26, 2012 at 7:54am

Thanks Debbie! I will email you the bread recipe because it is one I use often. I would be interested to see what the texture is like and what substitutes I could make etc. Thanks so much! Francie

Comment by The Health Seekers Kitchen on January 26, 2012 at 1:10am

Hi Frances,

    What a fun night!  I am so happy you were able to attend my class. I wish I could have heard about your trip to France - next time I see you:)  The La Cloche is definitely worth buying and hope you are able to get one soon too.

    You can use the sprouted, dried wheat for any baking needs you have. I usually only make artisan bread, muffins or my sourdough bread, but would love to hear how it works with your bread recipe. You can send me the recipe and I can try it out for you.  I have plenty of sprouted wheat-as you know.  Thanks again for your email.  Stay healthy,  Debbie 

2fvq7rec6lyx3 Comment by 2fvq7rec6lyx3 on January 25, 2012 at 9:25pm

I really enjoyed the class tonight Debbie. I learned a lot of things that I was not sure about before. I make a lot of bread and have been using all whole wheat or mostly ww. Wondering if I can replace that with the sprouted wheat you taught us about tonight? Obviously I am talking about sprouting it then dehydrating it and then grinding it right? I am happy to have finally learned how to make that lovely bread. My favorite was the ww sprouted wheat bread. It was such a great texture. Thanks for all your hard work! Everything not only tasted delicious but I did not have to worry about eating empty calories. Thanks. Francie Yang (I was sitting to your far left in the front row. I hope to be able to find a way to buy a cloche one day soon. Cloche is French for bell. I guess you know that. I wish you could have asked who has  been to France because I just returned and that is why I wanted to learn how to make the crust so crunchy! The round loaf is really beautiful! Thanks again so much.

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