The Challenger Bread Pan - for the Crustiest Loaf

The Challenger Bread Pan - for the Crustiest Loaf

If you want that perfect even rise, a fin-like rip where you’ve slashed the top and a glossy deep bronze crust then the Challenger Bread Pan is the answer..
If you want that perfect even rise, a fin-like rip where you’ve slashed the top, and a glossy deep bronze crust then the Challenger Bread Pan is the answer. Using your existing oven it encloses your dough in a cast-iron case while it bakes, holding in the steam and ensuring an even heat radiating on the dough from all directions. Finally you can achieve that show-stopping look to your bread right from your home kitchen. Note that this is the revised, refined Challenger model as per the image.   Enclosing your dough while it bakes has many advantages: The Challenger’s cast-iron build holds lots of heat, getting the dough really hot and quickly. The cast-iron construction overcomes any unevenness in the oven (which most have) and gives an even bake. More heat from the bottom crust means more upward lift, especially on high-hydration dough The steam generated by the baking dough is trapped, allowing it to rise to its fullest. Holding the steam encourages the crust to colour, and achieve perfect crispiness.

Challenger Bread Pan - Made in the USA - Cast Iron Loaf Pan with Lid for Homemade Breadmaking Sealed Bread Cloche Inverted Dutch Oven Set for Baking: Home & Kitchen

The Challenger Bread Pan - for the Crustiest Loaf

Challenger Bread Pan - Made in The USA - Cast Iron Loaf Pan with Lid for Homemade Breadmaking Sealed Bread Cloche Inverted Dutch Oven Set for Baking

Overly dark loaves from Challenger bread pan

Challenger Bread Pan - Made in the USA - Cast Iron Loaf Pan with Lid for Homemade Breadmaking Sealed Bread Cloche Inverted Dutch Oven Set for Baking: Home & Kitchen

Overly dark loaves from Challenger bread pan

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Comments - Recipe Update: Sourdough discard English muffin bread

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Preventing A Burnt Bottom Challenger Bread Pan Pro Tip! To prevent the bottom of your loaf from getting too dark, use our inverted lid method shown in this demo by Jim