The Institute of Domestic Technology Cooking School
rediscovering the future of home economics
The Institute of Domestic Technology was established in 2011 as a place to reignite our passion of how we make food, source the ingredients that fill our refrigerators and pantries and learn about the farms they come from. The institute offers a variety of classes, workshops, tours and events that helps us learn about our food including Bread Camp, Home Coffee Roasting Classes and a Cheese Making Series. Truly, it modernizes old-school home economics to help visitors discover lost arts, invent new ones and explore domestic technologies.
You can experience the institute at various venues throughout Southern California, so if you have a moment to rediscover your passion about food and the skills and education behind it, make sure to sign up for a class at The Institute of Domestic Technology.
- In a large bowl, combine flour, vital wheat gluten, yeast and salt stir until well mixed. Add the water and stir until well blended. The dough should be wet and fairly sticky. Cover the bowl with plastic wrap and let the dough rest in a warm spot for 18 hours.
- After its 18 hour rise, the dough will have at least doubled in volume and will have small bubbles forming on the surface. Using a four-dusted dough scraper or spatula, scrape the dough onto a clean, lightly floured work surface. Coat your hands with flour, then gently pat the dough with your palms to create at thick disk. With both hands, gently reach under the dough and lift and stretch the disk just a few inches to form a oblong shape. Set the dough back down and fold the sort ends in, just like folding a letter. Rotate the disk 90 degrees and repeat the lifting, stretching and folding.
- Flour your hangs again and shape the dough into a ball by tucking the outside edges underneath as you quickly rotate the ball through a few 90-degree turns in your hands. The ball should start to form a nice smooth surface on top. Don’t fret over this step: each time you make this loaf you’ll get more familiar with the bread and how to shape it.
- Create a banneton by lining a basket or 9-to-10 inch wide bowl with a lint free tea towel,. Generously coat the towel-lined bowl with flour, then put the ball of dough on the towel, seam-side down. Dust with more flour and cover with another tea towel, then let the dough rise for 2 hours, until it doesn’t readily spring back when poked with fingers.
- About 30 minutes before the end of second rise, put a lidded 6- 8 quart dutch oven pot or heavy ovenproof pot in the oven and preheat to 475F.
- Once the oven has preheated for 30 minutes, carefully remove the post from the oven. Remove top tea towel from the dough and lift dough by grabbing the tea towel liner on both ends. Slide on hand under the towel and flip the dough over onto the pot, seam side up, gently coaxing the towel away from the dough if it has become stuck.
- Cover the pot and bake for 30 minutes. Uncover and bake 15-30 min, until the boule is browned and sounds hollow when tapped. Remove from the oven and immediately transfer to rack to cool.TIP: Always zero out the scale AFTER measuring in each ingredient.