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    Eindhoven, The Netherlands

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  1. Sorry, no offence was mean to clay bakers! If you are happy with it, nobody should be able to tell you otherwise. For us, what we care is that more people eat healthier and tastier bread at home whether they use LoafNest or not. More people baking at home is a win for everyone. "Industrial area" that would be an adjective that describes most of the Eindhoven thanks to the legacy of being birthplace of Philips. The city is kind of proud of it and many modern buildings are also in the similar architecture. Surely it is not everybody's cup of tea. The food scene here is alright f
  2. @blue_dolphin Thank you for taking time to share your experience with LoafNest. We are happy to learn that it worked for you 'as advertized!'. Indeed you can try recipes with more gluten development. If you prefer to do a second raise, it may be worthwhile to get a oblong benneton of around 25cm x 15 cm (10 inch x 6 inch) inner dimension. That would work very well with LoafNest. The price is indeed higher than Kickstarter now thanks to LoafNest being a real product now and to other costs of sales. As a very small company (essentially one-person), we are also yet to achieve econ
  3. trfl


    Spelt is a great grain to work with but it is surely not gluten free. Oftentimes it is used by people who are allergic to wheat proteins (but not allergic/intolerant to gluten). May be hence the wrong association of spelt with gluten free baking. As others mentioned in this thread, it has a nice rich flavor which is a good reason to use it even if you are not allergic to wheat. In general for bread, you can use any whole wheat recipe and replace whole wheat flour 1:1 with spelt flour. We make a nice no-knead, no-shape spelt loaf with LoafNest once in a while. You can see and example
  4. Thank you blue_dolphin, you settled the debate It was a pleasure to see LoafNest in a kitchen half way across the world! We are happy! Hope you had a chance to use LoafNest in another oven where it could fit.
  5. LoafNest is only ~6 inch tall so I presume it would fit in the CSO. But it may be a good idea to check with a tape measure the size inside your oven after assembling the lowest rack. Another option is just to use a cast iron casserole (dutch oven) that you know fits in your oven and see if you can make loaves based on LoafNest recipe book. We call it LoafNest recipe book but it is not compulsory to own LoafNest to own the free eBook. LoafNest only makes it easier and better. If you try it without LoafNest, it may be a good idea to scale down hydration of recipes by 10
  6. As some on this forum know, we are trying to push boundaries of what is possible with bread making, or how easy it is, or both! A part of this journey for us was breads with (relatively) high percent of vegetable content. As usual, all were no-knead, no-shape method based. We were able to use upto 75 bakers' percent vegetable in some recipes (e.g. Cucumber). Great additional flavors, easy way to include more vegetables in the diet and to top it all, really exotic natural colors! We also found that the texture of the crumb was much softer without any compromise on the crun
  7. Thanks for the tip chromedome! Yes, Atta is Durum wheat. Indeed, we tried with semolina for somewhat better results compared to atta. But Semolina is not whole grain, but made only from Endosperm. So, you miss a lot of flavor. Also, since the semolina grains are much coarser, the texture is different too.
  8. If you would like to try Atta flour, your best bet would be a nearby (or online) south Asian shop (e.g Indian) It is not very expensive because it is a staple in these cuisines. Ensure that you do buy authentic Atta because at some places normal wheat flour is marketed as Atta flour. We can recommend some main brands like Annapoorna, Aashirwad, Pilsbury or Shaktibhog. Do share your results here when you get a chance!
  9. EliseD, you have a fair point about LoafNest being quite expensive. LoafNest is quite a high quality product and we being small, we are yet to achieve economies of scale. That is why we decided to keep the focus on our main markets from Kickstarter campaign: US and EU. That way it is reasonably priced in those markets and includes all duties and shipping. And the whole import duties thing does not help anyone either. It is a bit cheaper on our own webshop (https://shop.trfl.nl/usa) but at this moment we do not have a shipping solution that includes Canadian duties and GST. We are wor
  10. This is an interesting story about how it took us about 10 years to make a particular kind of bread. Hopefully, it will resonate with others who have a similar quest here. This story about the Indian Atta bread and its notoriety for breadmaking. For those of us here who are familiar with Indian cooking, you would recognize this as the floor used for Indian flatbreads like Roti. For this reason Atta Flour is the mainstream flour in south Asia. Over the last 10 years, we had been making several attempts (mostly failed ones) to make good bread from Atta. The appeal is very
  11. Hello fellow bakers, Just wanted to thank everyone on this forum for the wonderful feedback on LoafNest earlier in the year. We also have a really good news to share. LoafNest was relaunched on Kickstarter yesterday and we were funded in 3 hours! Thanks for many folks who came originally from this forum to make it happen. See the new campaign at https://www.kickstarter.com/projects/trfl/loafnest?ref=ewu6er -trfl
  12. Hi all, Thanks for the amazing support. The LoafNest campaign is going on with a steady momentum. I thought I would share the first LoafNest product review from a food-scientist/blogger/baker. The review answers a lot of questions raised earlier on eGullet and other fora. There is also a comparison side-by-side of a LoafNest and Cast-iron+baking paper method from the same recipe. You can see it here https://foodcrumbles.com/testing-loafnest-smart-way-bake-beautiful-bread/ Hope you find it informative and possibly convincing to back the project (or spread the wor
  13. Good to learn our observations were consistent with yours and that of ModBread. If I may go a bit technical in my thinking here: To bake a good bread, you need certain amount energy supplied to it with a certain rate (power). With a cold pan, I can imagine the bread has to spend more time in the pan to get the same amount of energy [the oven is heating both the heavy pan and the bread]. This means a lower power. So anything time-dependent will suffer. I can imagine oven spring relates is time dependent since you need to gellify the outer layer a bit while the inner g
  14. We tried this but only once since it was a disaster Our hypothesis is that our failure is due to skipping the second raise. So there are no large gas bubbles that can expand further. But may after our Kickstarter campaign we spend some more time with this. It would be great if we can skip the pre-heating step but still get a reliable result. Even more convenient!
  15. Nice thought. In fact this was one of the first things we tried. It works reasonably well but not as perfectly as we would like to see in a good product. The liners themselves are not new. You can buy them here. It is the same company that makes Silpat mats. We worked with them to make a custom liner for us. But we had three problems that necessitated a custom cast iron pan. 1. The liners are very flexible and just about support their own weight. So they are unable to retain the shape when heavy dough is within them. This is normally not a huge problem for lower hydratio
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