This pan is amazing! Complete success with both white bread and sourdough bread. But the easy new way of making the bread is what is so great. Worth the investment, It will pay for itself quickly.

Je doutais depuis longtemps, car il n'y a pas beaucoup d'informations sur Internet, je ne savais pas si LoafNest serait adapté à la cuisson du pain au levain Levito Madré. Le résultat a dépassé mes attentes! Je recommande.

Inconvenientes en el suministro resueltos sin problema: no entregaron el primer pedido a precio Flash, pero sí devolvieron el pago; tuve que volver a comprar a precio habitual y llegó sin forro SaSa, pero con excelente servicio de Wekigai me lo remitieron por separado. Destaca su cortesía, eficiencia y suma profesionalidad.Cómo panarra de muchos años aprecio la comodidad de uso del LoafNest. Es robusto al ser de hierro, bien terminado dentro y fuera, tiene un tamaño óptimo y goza de forro separado de SaSa de Francia, lo que permite transferir la masa fácilmente del bol/ banneton.Generalmente trabajo con mi método tradicional de sourdough, no cuesta nada adaptar al uso del LoafNest en lugar de horneado libre sobre placa de horno desde el banneton, o dentro de otra cacerola con tapa de barro. El forro de SaSa es mucho más fácil que la manipulación de papel siliconado o Silpat normal.Ojo: el forro de SaSa no funcionaría como banneton para la fase de fermentación, es demasiado flexible.Útil accesorio para simplificar el proceso, sobre todo para hacer un solo pan, el precio es elevado. Servicio cliente de fabricante inmejorable.

Ottima pentola..cuoce bene..piccola pecca i manici son un po' difficili da gestire quando e ' appena uscita dal forno

**Short & Sweet**I have had the LoafNest for about a month. I’ve made one or two loaves a week in that time. If you read nothing else in this review and you are at all interested in the concept, read this:• Buy the sucker.• Make your first loaf without hesitation.• Enjoy a good loaf of homemade bread that was very easy to make.**Review**Here’s the meat of why I like the LoafNest. Read on below for the reasons I got it in the first place.The LoafNest works as advertised. The recipes are no-knead, but use somewhat extended raise times. I have only tried the basic recipe. Because it’s just flour, yeast, salt and water, I figured I’d be finding a different recipe really fast. However, the basic loaf is a very tasty basic bread.Since the dough is only in a bowl and in the LoafNest, cleanup is easy. The inside of the LoafNest is always spotless. The outside (which is gorgeous!) stains since it takes all the direct heat. However, it has been relatively easy to clean the enamel surface.For my first loaf, I didn’t have the instructions with me at the store and bought a jar of active dry yeast instead of instant. When I realized my mistake I researched the difference and then simply proofed the active yeast following the directions on the jar. Following instructions I found, I used a little more than the amount of yeast from the recipe (¼ tsp) and added ⅛ tsp sugar. For my next loaf I used instant yeast following the directions which do not call for proofing. The dough did not seem to raise as quickly as the first loaf. For the next couple of loaves I tried proofing the instant yeast like I did the active yeast and the dough raised like the first loaf did. The last few loaves that I have made I followed another hint from the yeast jar: Added the ¼ tsp yeast plus ⅛ tsp sugar (not in the recipe) to the dry ingredients, but used warmer water (~113-120°F). So far, that is also working well. Honestly, this may boil down to “there’s no way to screw it up”.When the loaf comes out, I usually brush butter on top and add a very light sprinkle of raw sugar crystals. I have also tried taking the lid off 5—10 minutes before it’s done and coating the top with egg white. That was nice, but didn’t seem to add that much to the already nicely textured top. It makes a dense loaf. For variety, I’d like to find a way to make a lighter loaf sometime.The last thing I want to mention is support. I had a couple of questions on adapting bread recipes so I emailed the company. I heard back from the managing director, Narasima, the next day even though it was two days before Christmas and she dug my email out of her spam folder. She answered my questions along with several followups, explained the concept of gluten and gluten-free and geeked out with me trying to debug why my email went to spam in the first place. All in all, an excellent experience.A month in, I feel the LoafNest was a worthwhile investment. If I don’t get totally lazy, I’m sure it’s an investment that will remain worthwhile for years to come.**Background**I made bread for myself when I was in grad school. I must have done grad school wrong because it seems I had more time on my hands then than I do now. I like good bread but I also like convenience. Commercial bread just wasn’t cutting it anymore so I started buying in-store bakery bread. Unfortunately the quality wasn’t always great. Often the bread was full of holes or just shredded when you cut it. I tried regular bakeries, but getting there when they were open was a hassle, they were very expensive and their selection of “normal” breads was slim.So, I decided to make my own again (I’ve decided that many times over the last 40 years 🤣). Due to time constraints, I thought I’d try frozen bread dough. When I got it home I realized I’d given away my bread pans so I went to Amazon to buy one. That’s how I came across the LoafNest. The bread dough is still in the freezer and the really nice Lodge cast iron bread pan is sitting on the counter unused. The Wekigai LoafNest is coming out of the dish washer for the seventh time.