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Dear fellow bakers,
We have been baking no-knead bread at home for several years and as a family of scientists and engineers, we consistently tried to make it even more easier and convenient.
We liked what we ended up with so much that, I decided to start a small company (based in Eindhoven, Netherlands) to make a new bread kit product out of it.
I am seeking your help to know your opinion of the product and how the story is told.
LoafNest is an improvement on no-knead Dutch oven bread making. We took perforated silicone liner designed for professional bread baking and put it into a uniquely designed cast iron casserole. With this improvement, there is no need for shaping or second raising of the bread. You just mix, let the dough raise, pre-heat, pour the dough, bake and done!
So, LoafNest is a no-knead, no-mess, no-cleanup solution for convenient and practical bread making.
The perforated silicone liner is from the same company that makes Silpat mats. Our liner is a more advanced version with perforations that allow radiative, conductive and convective heat to all sides of the bread. It is also rated to a higher temperature (260C/500F)
With less than 5 minutes of active work that can fit into a busy schedule, we hope to reduce the entry barrier for people who are willing to make bread. Our primary targets are people who buy expensive premium bread but want to make their own premium bread at home or people who use bread machines and want to eat better bread.
While it is not a primary target, we also believe this is a nice solution for experienced bakers who want to use a high-humidity, high thermal mass baking environment.
You can find the details and more images on http://trfl.nl/LoafNest [still a little bit work in progress] and http://trfl.nl/loafnest-gallery
What are your impressions of the product? Visually and functionally? What are your thoughts on how the story is told? Any improvement to resonate better with people who are thinking of starting to bake their own bread? Any thoughts on pricing? I would be grateful to your feedback and suggestions.
I am sure, in the end, we all want more people to eat better and healthier bread. So please support me in this endeavor.
By Chris Hennes
Of the many zillions of inclusions they discuss in Modernist Bread, one that I'd honestly never considered was sprouted grains. Apparently I'm out of touch with the "health food" movement! Have any of you made bread with sprouted grains? Can you describe the flavor difference between sprouted versus just soaked? Right now I'm sprouting some rye, but I'm curious about what to expect from the finished product.
Is there a discussion in the book about the purpose of adding ascorbic acid? I just saw the contest #2 in which the recipe called for it. I'm curious because a woman I know on the internet used to work in a bakery in Vietnam, and said that to get similar results to the banh mi there, you need to add ascorbic acid. Does it act as a gluten relaxer? Traditional banh mi have a very tender and crisp crust, and a very light and tender, relatively closed crumb.
By Dave the Cook
Modernist Bread is out now, but maybe you haven't taken the plunge. Here's your chance to win your own copy, courtesy of the eGullet Society for Culinary Arts & Letters. The Cooking Lab has provided us with a couple of other prizes that will go to a second and third winner: second place will win an autographed poster and calendar, and third place will receive an autographed poster. They are also providing an autographed bookplate for the first place winner's copy of Modernist Bread. The rules are simple: we are going to post recipes from the book that the team at The Cooking Lab has graciously provided for this purpose. To enter into the contest, you need to bake one or more of these recipes and post about them in the official contest topics by the end of November 2017. Winners will be drawn at random from those posting pictures and descriptions of their completed loaves. Complete rules and other details can be found here.
For part two, we're featuring another cornerstone recipe from the book: Direct Country-Style Bread. The only leavener here is instant yeast, so production time is considerably shortened. The relative lack of flavor compared to long-proofed doughs is offset by the use of whole grains. Courtesy of The Cooking Lab, here's that recipe (extracted from the book and reformatted for purposes of this contest):
HOST'S NOTE: This post and those that follow were split off from the pre-release discussion of Modernist Bread.
Figured I don't need to dump all this into the contest thread - so I'll post here. My journey to making my first MC loaf.
Her's the poolish after >12 hours:
Not pictured - water with yeast in it below the bread flour and poolish
That went into the mixer and not long later I had a shaggy mass:
That rested for a while - then mixed until medium gluten formation - a window pane that was both opaque and translucent (no picture for that slightly messy part)
Folded and rested, folded and rested, I think this is 1/2 the mass now ready to rest one final time.
Proofed it in the oven - I have a picture of that but it's just foggy window oven
Then it went into the oven, here it is at max temp - 450 with steam turned on.
And the crumb - this is awesome bread:
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