TRFL LoafNest, Recipe Book

Page: 7 / 64

LoafNest Recipe Book
Healthy Artisan Breads for Everyday
effective moisture trapping, with high heat, allows for crunchy and
thin crust. Crust forms on the bread when the outer layer reaches a
high temperature and goes through changes like Caramelization and
Millard reactions. This creates the wonderful golden-brown color and
the flavor. The texture of the crust comes from the gelling of starch on
the surface as it hardens. A higher humidity of air around the bread
does not let the bread surface dry as it bakes. This gives a thin and
crunchy crust that we associate with artisan breads. Since LoafNest
seals moisture around the bread, the air is saturated with moisture
and hence the bread experiences the same temperature. This makes it
an elegant and efficient way of baking of the bread. This helps to get
us the much aspired oven spring on the bread.
LoafNest is a specific design for baking of the bread. It is designed
to bake the bread in its best manner with its steam retaining and
circulation mechanism on all the sides of the bread. There is a tiny
gap between the perforated silicone liner and the heat radiating walls
of cast iron casserole – this allows the circulation of the steam. All
sides of the dough experience the steam as if it is laying in the hot
steam chamber without touching the walls of the chamber. Benefits of
the state of the art perforated liner is five-folded. Perforations allow
efficient heat transfer to the dough and allow moisture to escape at
the bottom, giving a crunchy crust and, give the professional baked
texture on the bottom of the bread. As the dough sits in the liner, it is
possible to have the highly hydrated dough and, as the dough does
not touch the walls of the cast iron at all, it makes it easy to clean the
heavy cast iron casserole. And, the liner is flexible and it is easy to
peel from the bread.
These are the reasons to love your LoafNest! You will know it soon,
once you bake your good breads in LoafNest!
Simple. Easy. Best.
Long before we started developing the product LoafNest, we fell in
love with the no-knead method for making bread. No-knead method
makes it possible to do great quality bread without any kneading
required. Effort required for this method is little as kneading is not
required. The quality of the bread is excellent and, it is not lost because
of not kneading, as the key to the quality lies in the slow and longer
duration of the raising time of the dough – during the long raise time,
gluten develops steadily to form stronger and longer protein chains
and, the key to the quality lies there.
7 66