TRFL LoafNest Quick guide

First Edition
LoafNest Recipe
Book

©2018 TRFL
All rights reserved.
This work may be distributed under Creative Commons license for non-commercial pur-
poses.
First edition: September 2018
LoafNest Community Link
https://tr.nl/recipes
TRFL
Eindhoven, The Netherlands
[email protected]

Dedicated to LoafNest Backers

Contents
Introduction 5
LoafNest Flow
IWheat Based Breads 15
White Wheat Bread
Whole Wheat Bread
Spelt Bread
Atta Bread
50 percent Rye Bread
5 Seeds Wheat Bread
Oats, Rye, Spelt and Wheat Bread
II Flavorful Breads 33
Cucumber Bread
Tomato Bread
Carrot Bread
Green Peas Bread
Yogurt Bread
Carrot Bread
III Sweet Breads 47
Raisins and Nuts Bread
Yogurt and Honey Bread
Caramalized Banana bread
IV LoafNest user Manual 59
4

Introduction
Welcome to the LoafNest Recipe Book! Congratulations on having
your LoafNest!
We would like to welcome you to the amazing world of LoafNest
Artisan Bread baking. We trust that LoafNest helps you to make
beautiful bread at home, more often. We hope that you will have
healthy, tasty, and avorful artisan bread everyday.
The idea of this book was born during our Kickstarter Campaign
in February, 2018 as a Stretch Goal to the campaign. We made a
promise to our LoafNest Backers that we would deliver a LoafNest
tested recipes e-book with LoafNest, that would contain atleast ten
recipes, if we would reach 25,000 EUR funding goal. And, we did!
This is that book. Dedicated to our LoafNest Backers. This book is
dedicated to all our backers who believed in LoafNest with us when
it was just a prototype and had not existed as a product. This book
is also dedicated to all of our backers, from all around the world, for
showing their support with our original campaign that had failed.
We are thankful to you for making us to commit to this Stretch Goal
during our Kickstarter campaign. Watching this book evolving was
as much fun as watching dierent kinds of breads out of LoafNest,
and you made it possible.
This e-book is free and you are welcome to share it with anybody on
the earth! It is not obligatory to own a LoafNest to own this book.
Most of the recipes could be tried with what you usually bake in. With
LoafNest it only gets better!
5 66

LoafNest Breads
LoafNest for Best Bread
We love good bread. We know, you do too.
But making artisan bread at home, as often as we need the bread is
quite a challenge! We nd it so easier to the get breads from super-
markets and bakeries, don’t we?
The philosophy with which we developed LoafNest was to enable
ourselves at home, with beautiful and tasty artisan bread, as often
as we needed it, with minimum eort. We aspired to build a tool
that would enable us to bake the best quality healthy artisan bread,
for everyday. We were appalled by the inconsistency of the bread
machines and we were not at all happy with existing tools for bread
making whatsoever. Bread machines oered us the convenience, but
neither the consistency nor the quality of the breads. That got us
thinking. In the direction of creation of LoafNest.
LoafNest revolutionizes home bread making by bringing high-heat,
high-humidity professional baking environment to home kitchens.
With the patent pending combination of classic cast iron and the state
of the art easy peel liner technology, LoafNest brings artisan bread
making to everyday life.
With LoafNest, what you will notice is that the baking of the bread
is better and easier – if you are an experienced baker you will imme-
diately notice the dierence and improvements in the quality of the
bread baking and if you are a beginner, you will appreciate the ease
of use.
There are two parts in LoafNest. LoafNest Liner and the Casserole.
In LoafNest, the dough surface receives uniform heat distribution
during the baking, as the shape of the dough in perforated glass-
bers-reinforced-silicone-liner is exactly followed by the walls of cast
iron. High thermal mass of the bottom half of the cast iron casserole
of LoafNest precisely follows the shape of the dough. All surfaces
of the dough, except the top, are equidistant from the heat radiating
walls of cast iron. The dough expands in the top direction. Precision
of the shapes of liner and the casserole allows for homogeneous heat
transfer. In addition, LoafNest provides much desired high-humid en-
vironment during the baking. Perforated LoafNest Liner sits between
the two halves of the LoafNest cast iron casserole. LoafNest retains
the moisture inside by forming a seal on the rim with the silicone liner
while thick walls of cast iron provide high heat to the bread. This very

LoafNest Recipe Book Healthy Artisan Breads for Everyday
eective 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 avor. 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 ecient way of baking of the bread. This helps to get
us the much aspired oven spring on the bread.
LoafNest is a specic 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. Benets of
the state of the art perforated liner is ve-folded. Perforations allow
ecient 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 exible 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. Eort 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

LoafNest Breads
We love no knead method for its simplicity, for its elegance and for
its no-knead indeed!
LoafNest method is based on the no-knead method of making the
bread, to retain the simplicity of the process. Product is one part, and
the process is another, both are important in attaining great results
every time.
In this book, we are presenting recipes that do not require kneading,
stretching or folding. Our mantra behind the LoafNest is minimum
eort,artisan quality and reproducibility. All three together. Let us
retain that!
Please remember that there are various kinds of methods for making
awesome beautiful dough for breads. You could use your favorite
methods – you could use sourdough starters or other kind of starters
instead of instant yeast, kneading, stretching, folding or using other
raising techniques while perfecting your dough, and it is not necessary
to only make use of the recipes that are presented in this book to
make use of LoafNest.
Knead or no-knead, bake your bread in LoafNest. LoafNest is for
baking your best bread.
LoafNest Recipes Book
Recipes presented in this book follow LoafNest Flow and are easy
to reproduce at your home. Choose the our, that has at least 11 %
protein content, that is marked for bread making.
All recipes presented here follow the same ow. Sometimes, with
a slight twisting and tweaking. You will get the grip on the ow
instantly! Remember that the ow remains the same. Everyday, you
don’t have to open the recipe book. You will know the ow. Knowing
the ow makes it simple for us to develop a rhythm, for regular artisan
quality bread at home.
This book is divided in three sections of recipes and the additional
fourth section includes a copy of the LoafNest user manual for your
reference.
First section of recipes are what we call normal breads – Wheat Based
Breads. Breads made with Water, Yeast, Salt and Flour, without any
other extra ingredients. You mix Water, Yeast, Salt and Flour, using a

LoafNest Recipe Book Healthy Artisan Breads for Everyday
fork. In this section you see that normal LoafNest ow is in use as it
is.
First section presents various types of breads – types and the portions
of the ours is what that mainly varies from a recipe to another recipe
in this section. When you are choosing the recipes from the rst
section, on Monday perhaps you will have a white wheat bread and
on Wednesday a spelt bread, and on Friday a rye bread, for example.
The ow remains the same. Dierent types of loaves result because of
the variation of the ours. That is the focus of this section. Whenever
there is a small deviation from the ow, you will see it under tiny
notes for you.
Second section presents breads with additional avors – Flavorful
Breads. In this section, we add natural ingredients to normal breads
for adding avors in addition to the avor that you usually get from
ours in slow breads.
Recipes in second section are slightly twisted, in the sense that you
can not just take a fork and mix Water, Yeast, Salt and Flour and
wait till next day to bake. With some recipes adding the avor with
natural ingredients requires an extra work, such as making a puree of
a vegetable beforehand. With some, such as a Yogurt bread, you just
add an extra ingredient, and that’s all, without altering normal ow
much. Compared to the breads from the rst section, these breads
require slightly lesser raise time due to the presence of sugars in the
additional ingredients. This section gives you an idea about how
dierent additional avors could be easily added to the bread in a
natural way by replacing the water content. These breads are very
soft and moist and most delicious.
In addition to the recipes presented in rst two sections, you could
easily make combinations of recipes from section 1 and section 2 to
make altogether a new recipe! For example, you could create seven
new dierent recipes, if you take recipes from the rst section and add
your favorite avor that you choose from the second section, or for
that matter, you could choose a dierent our from rst section and
choose all dierent avors from second section to create 5 dierent
more new recipes! You could do the combinations of recipes within
section 1 and/or 2, picking 1,2,3... at a time, while you make sure to
keep the portions proportional in your new recipe.
Third section presents sweet breads. We add sugars and caramelized
fruits and raisins and nuts to the normal breads and make them –
9 66

LoafNest Breads
Sweet Breads. Recipes from section three need to be baked relatively
at low temperatures (180
o
C / 350
o
F) compared to the recipes from
section one and two (230
o
C/ 450
o
F). Hence, an exact combination
of the last section with rst two sections is dicult, when you are
exploring new recipes.
Recipes in this book are developed by weighing the ingredients. We
recommend that you to use digital kitchen scale and weigh the ingre-
dients rather than measuring them volume wise with cups, if that is
possible.
Recipes presented here are quite robust and forgiving, and has low
failure rate and you could essentially pour your dough into LoafNest
without doing much guess work on how your bread will turn out! It
will be nice!
By the time you have baked your rst few breads in LoafNest, you
would know that baking does not have to remain as a weekend activity.
The eort it takes is minimal and the quality of the bread you get is
excellent. We trust that LoafNest helps you to make beautiful bread
at home as often as you need the bread.
LoafNest in Your Rhythm
We designed LoafNest ow to t bread making into busy daily sched-
ules. Not just for the weekends bread baking. Here are some tips on
how you could make LoafNest bread making t your schedule.
Identify a trigger in your existing schedule to nd a 2-3 minutes time
(for example after dinner, before going to bed, before leaving to work
etc) for mixing of Water, Salt, Yeast and Flour with a fork.
Identify a space of 45-90 minutes for baking in your current schedule,
when you could be home. You may be busy doing other chores at the
same time.
Ideal raise time for the dough with LoafNest recipe is 18 hours. While
this depends on how warm your room is, this method is quite forgiving
for a bit shorter or longer raise times. Watch for doubling-of-the-
volume (atleast) of the dough – that is a best measure to know that the
dough is ready for baking, rather than watching for exact 18 hours.
Use this to make it to well t your schedule.
If you need shorter raise times to t your schedule, use 2-4 times the
amount of yeast in the basic recipe. You could also try mixing our