About this project
Our goal was to help home bakers make their best bread ever, and with the support of almost 800 backers in 20 countries, we brought the Fourneau to life. Since then, we've continued to produce the Fourneau and ship it to enthusiastic home bakers everywhere.
We've loved seeing the delicious creations that are made in the Fourneau, and we've been inspired by the passion of so many home bakers who've reached out to us to share their ideas, recipes, and insights.
As product designers, we believe that the design process is always ongoing, and we're always looking for ways to make things better, easier, and more fun. With those ideas in mind, we are happy to be a part of Kickstarter Gold and to introduce you to Fourneau 2.0.
Using the super-heated container method of baking, the Fourneau 2.0 makes it even easier to make beautiful bread at home. We've created several new components that work with the original base and cover to help you get the best results when baking all of your favorite creations.
A redesigned hatch —
Our goal is to minimize the amount of hot and heavy lifting that you need to do, so we’ve redesigned the hatch to work with a removable handle. This makes the Fourneau even easier to use, and you never need to touch anything that is hot while baking.
A peel that stays in the oven —
We love to make all kinds of baked goods in our Fourneau, and we know that you do too. Getting your pizza, fougasse, bâtards, and epi into and out of the Fourneau takes some practice, and for some is a source of frustration. We’ve made it easier to load and unload bread from the Fourneau by creating a baking tray that stays in the baking chamber; Using the same removable handle that works with the new hatch, you can make incredibly elaborate and decorated loaves without having to worry about problems during transfer.
A non-stick, high temperature baking mat —
We love the results that you get from using a silicone baking mat, and think it is such a compliment to the results you get with Fourneau, that we've had a custom Fourneau sized silicone baking mat made. This perforated mesh sheet allows moisture from the bottom of the loaf to wick away, creating an amazingly crispy bottom, and virtually eliminating the need for flour or breadcrumbs. And, if you've experienced burning on the bottom of your bread, you'll love the way the new tray moderates heat on the bottom of your loaves.
If you already own the Fourneau Oven, think of this as an upgrade—
The new hatch and bread peel system will work with your existing Fourneau, and we’re selling them here on Kickstarter at a discount below retail.
What else is new?
We've improved every aspect of how the Fourneau is made, including machining the contact surfaces to facilitate a precise fit. Additionally, each Fourneau is is now tumble finished to create a smooth and perfect surface.
The Fourneau has been in production since October 2015. All of the cast iron components will be cast in green sand molds at our foundry in Indiana with the same proven tooling we've used to produce the Fourneau Classic. We will be producing new tools for the redesigned hatch and handle, and we will be working with the same high quality pattern maker that made our first set of tooling.
The Plateau baking tray is made from laser cut aluminum with a folded edge. Aluminum is corrosion resistant and light, and provides the added benefit of moderating the heat on the bottom of the Fourneau, allowing you to bake your bread more evenly.
It’s Simple. Place The Fourneau in your oven to preheat. When your oven gets up to temperature, you just put your dough on the Plateau baking tray and slide it into The Fourneau.
It’s Effective. The cast iron walls heat the dough evenly, and the enclosed cooking space traps the steam from the baking bread — the magic ingredient for creating a golden, crispy crust.
It’s Easy. Since it’s designed to work with the baking tray, you simply slide your loaf into the front of the oven. There is no need to touch or lift anything hot or heavy.
It’s Safer. There’s no need to remove it from your oven. Just open and close the hatch using the removable handle to capture or release the baking steam.
It’s Versatile. It accommodates multiple loaf shapes and sizes, giving you the freedom to bake rolls, baguettes, boules or even pizzas, fougasse, or focaccia.
It’s Durable. The Fourneau is made in the USA from cast iron. With care and use, it will just keep getting better over time.
The Revised Recipe Guide —
There is always more to learn about bread, and over the past few years, we've learned a lot. We've updated our recipe guide to include new techniques and new recipes, including recipes from some of our favorite bakers.
The Fourneau 2.0 Upgrade Kit
We wanted to make it as easy as possible for current Fourneau users to get started with the new Plateau system, so we're offering all of the new components in a simple kit. In addition, you'll receive a PDF of the new recipe guide.
The Fourneau 2.0
The Fourneau 2.0 comes with the Fourneau base and cover, as well as the redesigned hatch and handle, the Plateau baking tray, the silicone baking mat, and the updated recipe booklet. Get ready to make some awesome bread!
Strand Design is the collaborative practice of designers Ted + Sharon Burdett. We are a husband and wife team obsessed with good design and good food, and we are passionate about creating unique tools for the home chef. You can learn more about us on our website. www.stranddesign.org
Huge thanks to all of our friends and families who have eaten untold amounts of bread as we've tested, retested, and refined the Fourneau. Special thanks to Emilia Curtis Coon, who donated her unique presence and giggly vibes to our video. Thank you also to the city of Chicago, and it's unique and amazing culture of entrepreneurs, designers, and foodies. Thank you to all of the incredible manufacturing partners that we've worked with to develop our samples, and who have helped us bring the Fourneau to life; manufacturing in the Great Lakes is alive and well. Thank you to our academic institutions and colleagues, that have supported us in so many ways; To the University of Illinois at Chicago, and The School of The Art Institute of Chicago.
Thank you also to Latché Swing for providing music for our video, thank you to the city of Guerneville, CA for providing amazing airborne yeast, and thank you to the Kickstarter Community for giving us so much support and joy.
Risks and challenges
Manufacturing always involves challenges, and the most likely obstacle we will face is the possibility of delays in production. Should delays happen, we will work to resolve our timelines and keep you updated.
During our first campaign, some of you had fit issues with your hatches, and we sent you customized replacements. We know that some of you early adopters may continue to have this problem with the new hatch, but we are prepared for that and will work with you to make any necessary adjustments. The sizing of the Plateau tray will work with all Fourneau ovens, regardless.Learn about accountability on Kickstarter
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