If I asked you to recreate the idea of bread, would you have any idea of what you’d try to create? If you asked Omer Polak, Michal Evyatar, and Erez Komorovsky, they’d tell you that they’d blow it up. Or at least that’s what they’ve done with their project Blow Dough which utilizes an industrial blower that bakes dough into bread balloons.
Each of the doughs is made with herbs as well juices like beet, carrot, and spinach, which gives each balloon a distinct color. What you can’t sense is that it also makes each room smell incredible, fully activating your sense of smell as well.
Their process in making the dough is rather interesting as well.
The process included many experiments in the workshops kitchen. It was a great challenge to succeed in creating dough that is very flexible and can also come thin for baking and the eating experience. We worked almost like scientists, we wrote time, quantities, and temperature that we could produce the exact dough.
I find this whole project to be so entertaining. It’s such a great intersection between art, food, and science. Projects like this make the old adage “Don’t play with your food” completely obsolete.
Read and see more about this project on designboom.